Brad's smoked salmon
Brad's smoked salmon

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, brad's smoked salmon. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Brad's smoked salmon is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Brad's smoked salmon is something that I’ve loved my whole life. They are fine and they look wonderful.

Smoke and salmon go together like, well, salmon and smoke. Perfectly smoked salmon is one of those simple exquisite indulgences. Use these salmon brining tips to help you make delicious smoky salmon.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Make ready 2 (10 lb) salmon
  2. Take 4 cups packed dark brown sugar
  3. Make ready 3/4 cup course kosher salt
  4. Prepare 1 tbs garlic powder
  5. Take 1 tbs white pepper
  6. Prepare 1 tbs lemon pepper
  7. Prepare 1/2 tbs ground mustard
  8. Take 1/2 tbs ground ginger

Watch how to make whole salmon, smoked with whiskey for extra smokey flavor! Also includes steps on how to cure fish before smoking. 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.

Steps to make Brad's smoked salmon:
  1. Mix all ingredients except salmon
  2. Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces.
  3. Lay brine mix in the bottom of a extra large glass baking pan
  4. Place a layer of salmon skin side down.
  5. 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.
  6. Cover with saran wrap and brine in fridge 24 hrs
  7. After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process
  8. Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke.
  9. 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.
  10. Fish will keep in the fridge up to three weeks. But it never lasts that long around me.

This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum Brad- Any word on that pike? I've never smoked pike but wanted to give it a shot. Although most salmon is hot smoked, slow/cold smoke is for the best candied quality. Do your smoking in the evening when the temperature is cooler. Smoked Salmon Scrambled Eggs is one of our favorite savory breakfasts!

So that’s going to wrap it 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 is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!