Up next in 10
Smoked Salmon | Dry Brine Recipe for Flaky Flavorful Salmon
4K views
Aug 22, 2023
PreOrder our New Cookbook: https://amzn.to/3hXJAds Stop your scroll if you are a fish fan and want to know how to make this easy smoked salmon recipe at home using our drine brine method. #smokedsalmon #cowboycooking Cowboy Cruise: https://www.cruise-vacations.ca/product/taste-of-cowboy-cruise Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Roughneck Cowboy Smoker https://www.hastybake.com/collections/cowboy-kent-rollins-collection/products/roughneck-barrel-smoker Alderwood chunks https://amzn.to/3vp8ypm Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/smoked-salmon/
View Video Transcript
0:00
I put a lot of things on the smoker, a lot of beef, a lot of pork, a lot of wild game
0:04
But folks, I'm talking about a big old salmon fillet laid out there, and then a chipotle honey glaze when you finish up, ooh, you'll be wanting to smoke fish from now on
0:22
Smoked salmon. Yes, I said it right for all you people that was getting on tune before for using the L word
0:27
Okay, but I would like, we've asked before, comment, do you say salmon or do you pronounce the L salmon
0:34
Because I think the majority will say salmon. It just depends because last time we asked this question, the southern half of the United States was in with me and they were saying salmon
0:43
So, folks, when you go and see this stuff at the store and it's smoked salmon and they got it in them little packages, that stuff is high as gold
0:51
If you have friends in the Pacific Northwest or up there in Alaska, just tell them
0:55
hey, could you send me like 300 or 400 pounds of this stuff because I need to make some smoked salmon
0:59
I really do. Now, when we're talking about smoked salmon, this is a raw filet
1:04
It is. And when you buy it, there's things that are really important that you need to look for
1:10
I don't want any discoloration in here anywhere. And if you're buying this in a package, don't buy it frozen
1:16
It needs to be as fresh as it can be. We're going to slow, slow smoke it to get all the flavor we come out of there
1:22
But I got to give you some tips first on how we're going to make the flakiest, smokiest salmon of all
1:28
Well, I need you to get you something. And since I'm in the barn, you could do this in the sink
1:32
But I got me some water about this deep right here, okay? Because we're not going to soak this salmon in this water
1:39
We are going to what? Give it a bath. Because I need you to just make sure that it's really clean
1:44
And folks, I prefer the skin on mine. I do. So just get him down in there give him a pretty good little rinse in here all the way around because we want him as clean as possible
1:54
And look here. I want to show you a little something. He didn't fit in the package good. So
1:59
Unfold that make sure that you get it all out there. Give it a good washing and going over and then just pick him up
2:05
Hang him on the line for a week and he's ready to go Let him drip as much as you can and folks you need to do this on a wire rack if possible because we are going to what
2:16
Lay them right here. Let me get rid of this You're gonna have to have your plenty paper towels because we're gonna need it
2:21
But see where this piece was tucked under there wasn't getting no what you call it had no ventilation
2:26
It was just laying over here just fold it up. That is not what I call good
2:29
So we're gonna go ahead and just cut that off right here right quick And get rid of it
2:36
We'll put it over here and save it for pup treats Speaking of pup treats some already showed up. They did
2:43
Then take your paper towel and I don't want you to be doing this because this is really you can see these flakes that are in here
2:49
I don't want to disturb them just yet. It's called the Pat dry method. Yes
2:54
And we want to try to get all this moisture off of there that we can
3:02
Want you to turn him over But just be sure that you get him good and dry and that paper towel is already wet so get you another one
3:13
Because water is one of the biggest things that's going to keep this salmon from smoking right
3:21
But now is a good time for, I need you to do what? Just take your fingers and run down the edge of here right here
3:27
Smoother and the safe way chicken it is. Same over here. And then I want you to go right down the middle, everywhere
3:35
What are we doing? Looking for any of them pin bones, little bitty bones that might be in there
3:39
Because folks, they ain't good to chew on. If you find one, what do you do
3:43
You just take the tweezers and you can just get a hold of them, pull them out
3:48
Most of them are usually pretty clean but occasionally you see some that have some up here Speaking of coming from the cold northwest and the climate where it snows we had a polar bear just show up in camp right here beside the champ Oh there he is People was calling him Big Dog Polar Bear in the last video so we just call him Dog We do
4:06
Now, folks, we're going to mix up a brine, but it's not a wet brine solution. It's dry
4:11
And when you dry brine something, let me see. Remember when we did the dry brine pork chop
4:16
You know, it's reverse osmosis, really. As this stuff soaks in there, it pulls the moisture out and then lets that flavoring soak back in it as it dries out
4:27
We started out with a very cold cup and a half of brown sugar. What temperature is it right now
4:32
It's like 28, I think. Oh, my gosh. My fingers is cold. They are
4:36
That's why I got a jacket on today. Then about a fourth of a cup of kosher salt
4:40
To that, we're going to add about nearly a tablespoon or a half
4:48
Of what? Coarse ground black pepper. Yes. And then some organic dill weed
4:55
Then I just need you to go to mixing this, folks. And it's going to take me a little bit because that brown sugar is like frozen in places
5:02
So, you know them people that have them cooking shows, Shannon? That are inside
5:08
That are inside. We're fighting with a full camera crew. Yes. And it's just me and the dogs
5:12
Yes. We have it so much better than they do. You know what I mean? That's true. It is so good
5:17
And there's a great flavor coming there, Shannon. Is it flavor or smell
5:23
Let me see. Smell. Flavor you taste, smell you smell. Aroma. There's a great taste there, too
5:31
There you go. So let me get this out of the way. Bring our participant back over here
5:37
And then we're just going to start sprinkling it on there, laying her out
5:42
because we're going to rub this in here in a minute. It's going to take about half of it on this side
5:48
and half on the other side. Now just pat him down in there good
5:57
And I'm going to tell you the mistake that the cowboy made right off the bat is we should have done the skin side first
6:03
because that's what's going to be down. We're going to lose a little of that, But we'll put it back on there in just a second
6:08
I just want to make sure we get a little of this over here on this side. It's not going to rub in really well
6:13
But what moisture and salt that is there, it's going to adhere. It's going to help us draw that moisture out of there
6:19
So we'll turn him back over. And we didn't lose much. Go ahead and just give him the rest of that
6:25
And you might be asking yourself, why did y'all start so early when it's like 29 degrees
6:30
Well, I'm just going to tell you, this has to set four hours just like this
6:34
not out here in the refrigerator or the ice box, and cure
6:39
So that's why we have to start early. This is sort of a full day's event. So if you want to get it right, want to make it taste the best, you go all effort, all out
6:48
Well, you can see we pulled her out of there. We've been about four hours, we have
6:52
And you can see the moisture that collected there up on it. That's what we're after to get that out of there
6:58
Why don't tell them the question that I asked you while we stopped filming
7:02
Shan was asking me, why would you season it and then rinse it off
7:06
You just rinse it off all the seasoning. Well, when you dry brine something like this, remember it's the reverse osmosis process
7:14
which is a really big scientific word for moisture's coming out and then something is drawing back in
7:21
So we're getting the moisture out of that salmon, the meat there, and we're letting the seasoning and everything penetrate down in there further
7:28
to where we have a more perfectly seasoned dry salmon. But then you're asking yourself, well, why are you giving him another bath
7:34
Well, we need to rinse off this excess salt and stuff. So just put him in here, give him a little swishing around, get some of that off
7:43
You ain't gotta scrub him. I don't ask you to do that. I just need you to get that salt that's laying right there on top out of there
7:51
And then we going right back on this wire rack Now we are going to do that deal to where you have to what Pat it dry Do the pat dry method Uh If I roll the paper towels is gone You
8:03
reckon the big dog eat them? Did we put them off? I bet he got them. I got another roll in here
8:12
He does love a paper towel. Well, I went to the house and got some. I did because
8:16
the polar bear over there has eaten my paper towels. He will carry off a roll of tears
8:22
I really think he does like mechanic work or something on the side because he's always getting
8:26
the paper towels. So remember, we're not rubbing. We're just patting dry. We want to try to get all
8:32
that moisture off there that we can. Let's turn him over. Get you a new set of paper towel if you
8:40
have to. Now this skin side, you can go ahead and just rub that down really well if you want to
8:46
I'm going to turn him back over one more time. Give him one more good pat and dry
8:53
You need to place this somewhere for two hours that is like room temperature
8:57
Now I'm not talking 85, 90 degrees and I'm not talking like it is under the barn here
9:00
in the shade at 40. We're going to set it in there beagle proof high
9:05
I'll meet y'all back in two hours. Do you cover it? No, we just leave it just like this
9:09
We need to let it air dry a little bit. That way we're going to get all that good flaky salmon that we need and we're going
9:15
fire up the smoker and get after it well we got the new roughneck smoker fired up and if y'all
9:20
ain't seen that there is a video on it that'll show you how this thing cooks and we're so proud
9:25
of it the good folks at hasty bait teamed up with me they did and it is just right now we use fogo
9:31
hardwood lump and i like to use their their big sack because it's you can see how big and hardy
9:36
them them big old hardwood lump coals are and folks we got to add some smoke to that i want some
9:42
smoke that is mellow, that is pleasant, that just drifts throughout the room like Frank Sinatra
9:48
singing Strangers in the Night. Was that him or was that Bob Hope? It was not Bob Hope. Okay, it was
9:53
Frank Sinatra. That album went like hotcakes. So the only wood that I prefer and that I will do this
10:00
with, and some of y'all can comment down below, a guy told me I should try Hackberry. It's a good
10:06
white wood to smoke Simon with, but I love to use alder wood. You can get it off Amazon. We'll have
10:12
you a link down there to where you can find it. We're going to use three chunks. Now, there's a
10:16
debate on whether you soak these or you don't soak them to last long. Well, folks, with this smoker
10:22
you can cut the air nearly plumb off of it, and these things are going to last a long time. Now
10:27
he is going just like that right there, skin side down again, laying him right in the middle of that
10:33
smoker. We'll go ahead, get that shut down. Now, you can see we're going to have these vents open
10:41
just about like so because we've got to regulate that flame flame that heat to around 150 to 160
10:49
is where i like to go and that's meaning we're probably going to do about an hour and a half to
10:54
two hours now the vent on the back we're going to open it oh i can't even see it open it a little
11:02
more to where we can get some draw through there to where it loves on that piece of salmon because
11:07
you want to regulate that temperature you check it every once in a while to make sure that you're
11:11
You're running at around 150 to 160. We don't want to go over that. Like I say, depending on how big your filet is
11:17
hour and a half to two hours, or the internal temp is about 140, 145
11:21
and you'll be good to go. So are there other, other, other, is it just a temp to know when it's done
11:26
Are there other signs when you know it's done? Well, some of this that I've cooked
11:30
and I learned the hard way you cook too long and you see this white stuff that bubbles up out of there
11:36
that is the good fatty stuff that is in there. And when you're taking all that away from there
11:40
You're losing a lot of your taste and you done cooked it too longs and let me tell you the last 15 minutes of this
11:45
I have a surprise with you that it going to make that the most delectable piece of fish you ever eat in your life
12:19
Well, at an hour and a half, I done probed it
12:45
We began to biste in there. Let her go just a little bit longer. 145 is what it was i like to bring it over here and let it cool off just a little bit
12:53
really it's better if you'll just let it come to room temperature and then i love to chill it
12:56
and then eat it the next day but i don't wait that long huh but you've seen us mix up that
13:01
glaze which was just a little chipotle pepper and adobo sauce and some honey and just smooth
13:06
that over and folks i can't wait to get into this so i'm just gonna go is it all right if i go ahead
13:11
cut it shan yeah okay i mean and you can cut through the skin or you can leave the skin there
13:17
I'm going to put that one right there. Seeing as how this piece is just laying right here saying, come on, Kent, let me have it
13:27
That is good as any smoked salmon I ever eat anywhere in my life
13:31
Wow. The alder wood really does it. But you thinking after you brine that, you don't get the deal in it
13:39
But I do. And seeing as how the big is the only one out here, and he's part of Laskin sled dog
13:45
I want to thank you for always helping us out, being a good sport, and having manners
13:51
So I want you to wait, wait, and wait. Just sit there and wait until I tell you it is time
13:59
You're a good boy, so go ahead and have it. Good job
14:03
And I'm going to tell you right now, my favorite way to eat this after it cools off really good is what
14:08
Bagel and lox. Folks, I'm just telling you, you slice this good, put it on a bagel, got some cream cheese on one side
14:15
Put you some of them purple onions on there and a few of them capers. It is what we call five-star Michelin diner
14:20
and we didn't kick none of them Michelin tires on the truck. I'm telling you, it was good. I'm going to have one more bite
14:26
and then I'm going to think I'm going to do the Oogaloogalushka. Have you ever heard that song, Shane
14:31
No. It starts like this here. You'll be jumping in that snow. That snow will be this deep
14:37
And then you'll be getting that hook, getting it, pull that salmon out
14:41
lay my fur, and go to town. Got a few announcements we do I'd like to tell you about
14:46
Don't forget that new cookbook is coming out. Be a link where you can find it. Comfort Food the Cowboy Way
14:51
You can pre-order it now on Amazon. And don't forget about what
14:56
The cruise. I don't think we'll see none of them salmon down there in the Caribbean
15:00
but you can't never tell. We might catch a whale shark or something. Bring it up there on the boat and show them how a cowboy cook it
15:05
So check that out also. But as always, and with great privilege and honor
15:11
I salute all our veterans and servicemen and women that have kept that old flag of flying
15:17
We just thank y'all so much, and we owe you so much. The rest of you, come on in here
15:21
Get close. Come on up here closer. Some of you, I can't even see who you are. Come on, get in here closer
15:27
Big old hug. God bless you. This is heavy. Each and every one, and I'll see you down the best smoked salmon trail you ever had in your life
#BBQ & Grilling
#Food
#Meat & Seafood