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Collection: Smoked Meat
Recipe By: Mzeilinger
Smoked Fish Brine & Cook
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Directions
Brine:
- 1 quart water
- 1/2 cup Kosher Salt
- Generous* 1/2 cup brown sugar (*rounded)
- 3/4 cup honey
- Mix until salt and sugar dissolve.
- Put salmon in brine, place in fridge and let soak for 18 to 24 hours.
- Pat dry and place on smoker racks.
- Let air dry for approx. 1 hour until pellicle (film) forms.
- Smoke using a mixture of apple and alder wood.
- Smoking
- Remove fish from cure and place skin side down on oiled racks.
- Rub fillet to even out the residual cure and sprinkle parsley or chive flakes.
- Place the racks in the Bradley Smoker.
- Using Alder flavour bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours.
- After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.
- Finish at 80°C (175°F) for 1 to 2 hours.
- *** brush lightly with maple syrup 3 times during smoke
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