Brad's smoked salmon
Brad's smoked salmon

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brad's smoked salmon. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

This recipe shows how to smoke salmon with the brine recipe and the drying and smoking process. Takes some time to do the process but it is very easy and. Although most salmon is hot smoked, slow/cold smoke is for the best candied quality.

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

To begin with this particular recipe, we have to prepare a few components. You can have brad's smoked salmon using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Brad's smoked salmon:
  1. Get 2 (10 lb) salmon
  2. Get 4 cups packed dark brown sugar
  3. Get 3/4 cup course kosher salt
  4. Prepare 1 tbs garlic powder
  5. Take 1 tbs white pepper
  6. Get 1 tbs lemon pepper
  7. Take 1/2 tbs ground mustard
  8. Take 1/2 tbs ground ginger

Perfectly smoked salmon is one of those simple exquisite indulgences. 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. Although the term lox is sometimes applied to smoked salmon, they are different products.

Instructions 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 luxurious smoked fish can be used in recipes as well as enjoyed straight from the pack in slices. We have inspiration, from soup to sushi. Use these salmon brining tips to help you make delicious smoky salmon. The salt and sugar in the salmon brine do more than flavor the fish. They work together, improving the texture of the fish and.

So that is going to wrap this up for this exceptional food brad's smoked salmon recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!