Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, brad's smoked salmon. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Brad's smoked salmon is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Brad's smoked salmon is something which I have loved my entire life. They are nice and they look wonderful.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Smoke and salmon go together like, well, salmon and smoke.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook brad's smoked salmon using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brad's smoked salmon:
- Take 2 (10 lb) salmon
- Get 4 cups packed dark brown sugar
- Get 3/4 cup course kosher salt
- Prepare 1 tbs garlic powder
- Make ready 1 tbs white pepper
- Get 1 tbs lemon pepper
- Take 1/2 tbs ground mustard
- Prepare 1/2 tbs ground ginger
You can do this salmon easily without having expensive smoking equipment. Smoked salmon rolls with all the sushi stuffing? Basically, rather than the traditional idea of using nori (seaweed wraps) and Japanese rice, you substitute them for thin pieces of smoked. This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum Brad- Any word on that pike?
Instructions to make Brad's smoked salmon:
- Mix all ingredients except salmon
- Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces.
- Lay brine mix in the bottom of a extra large glass baking pan
- Place a layer of salmon skin side down.
- Cover with brine mix. Lay next layer meat side down and cover with more brine. Next layer lay skin side down and cover with more brine.
- Cover with saran wrap and brine in fridge 24 hrs
- After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process
- Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke.
- Smoke between 120 - 150 degrees. Add smoke for two hours. Then just heat for 2. Keep repeating this process. Fish will be done in 18 hrs. The thinner belly and tail pieces will be done first. Thicker pieces may require more time.
- Fish will keep in the fridge up to three weeks. But it never lasts that long around me.
I've never smoked pike but wanted to give it a shot. If you love smoked salmon, give my recipe a go. This is a great go-to appetizer served up. Although most salmon is hot smoked, slow/cold smoke is for the best candied quality. Skin and debone salmon, as well as cut off dark meat before smoking.
So that’s going to wrap this up for this exceptional food brad's smoked salmon recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
