Smoked Salmon
Howdy folks, and thanks for stopping by the website! These days, buying smoked salmon at the market is a sure way to empty your pockets. There's no reason to pay someone else to smoke salmon when you can do it yourself at home. The video posted on this blog and the recipe, posted below, will walk you through how to brine and smoke salmon. For a fraction of the cost, you'll have all the smoked salmon you could ever want, and I guarantee it will taste better.
How to Make the Best Smoked Salmon Ever
Rinse the salmon fillet and pat dry with a paper towel. The more moisture you can remove from the salmon the more flavor will seep in during the dry brining process.
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Tip: Check the entire salmon fillet for discoloration. Cut off any pieces that aren't a healthy color.
I prefer to keep the skin on my salmon. You can remove the skin or not, but no matter which you choose, make sure you dry both sides well. The more moisture you can pull out of the salmon, the more flavor you'll get from the brine and the smoker.
Tip: Check the entire fillet for small pin bones. Remove any leftover bones.
Rub the dry brine all over the entire fillet. The salt in the brine will pull out moisture and replace it with the delicious spices and flavors of the brown-sugar based rub.
Place the fillet in the ice box for at least four hours to cure.
Rinse the Dry Brine off of the Salmon
The reason we rinse the dry brine off of the salmon is to remove the extra salt before we smoke it. Once again, gently pat the salmon dry. Allow the salmon to sit on a wire rack, uncovered, for two hours at room temperature.
Fire up your Kent Rollins' Roughneck Smoker and fill with Fogo Hardwood Lump charcoal and some Alderwood. You'll want a light wood to add some mild flavor to the smoked salmon.
Smoke the salmon until 145 degrees. If you start seeing white bubbles rising up in between the flakes of salmon meat, the good tasting fat is starting to leave the building - you are starting to overcook the meat. Remove from heat and cool. Chow down as soon as you won't burn your mouth, that's what we do.
This recipe makes one heck of a good smoked salmon bagel. Toast the bagel and cover both sides in cream cheese. Lay the smoked salmon over the cream cheese, add a slice of red onion and tomato, and top with capers. You've got a classic New York style Lox and Cream Cheese bagel for breakfast tomorrow! That assumes, of course, that the smoked salmon will still be left tomorrow morning. You may as well go ahead and have it now, because this smoked salmon will not last long.
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