kyjelly44
Member
(Revised it a little bit.)
The Brine(dry).
3 cups Cane Browns sugar
1 cups Course/Pickling salt (I used Mediterranean sea salt)
10-12 Cloves of fine chopped garlic
Glaze mix
1/4 cup Rum (just enough to devolve the maple sugar)
1/2 cup maple sugar (I think its from Costco)
Mix the salt, sugar and finely chopped garlic together. In a plastic or glass container large enough to hold the salmon. Put a layer of salmon down on this, skin side up. Cover the salmon with brine mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. This will eventually turn in to a liquid. You can brine over night or 10-16hr is what i have done.
Next remove the salmon from the brine, and rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack (I just use the Bradley racks) skin side down in the fridge, uncovered for at least 6hr. This will form a pellicle on the salmon, which helps it smoke properly so i been told!
The Smoker.
Set smoker temp to 150-160 Deg
Spray smoker racks with non-stick cooking spray!!!
Place salmon on racks, keeping the same thickness of pieces together
Place thicker cuts on lowest rack in smoker
Smoke for 4 hours (with Bradley smoker I use special or pacific blend biscuits/pucks).
Total time is smoker is 8 HRS with the first 4 HRS being smoked.
Glaze/baste fish with mix once smoke stop's and at 6hr mark.
The Brine(dry).
3 cups Cane Browns sugar
1 cups Course/Pickling salt (I used Mediterranean sea salt)
10-12 Cloves of fine chopped garlic
Glaze mix
1/4 cup Rum (just enough to devolve the maple sugar)
1/2 cup maple sugar (I think its from Costco)
Mix the salt, sugar and finely chopped garlic together. In a plastic or glass container large enough to hold the salmon. Put a layer of salmon down on this, skin side up. Cover the salmon with brine mixture. If you need a second layer of salmon, make sure the layer of salt and sugar between them is thick enough so that the pieces of salmon are not touching. This will eventually turn in to a liquid. You can brine over night or 10-16hr is what i have done.
Next remove the salmon from the brine, and rinse the fish under cold water. Pat dry with a paper towel and set the salmon on a drying rack (I just use the Bradley racks) skin side down in the fridge, uncovered for at least 6hr. This will form a pellicle on the salmon, which helps it smoke properly so i been told!
The Smoker.
Set smoker temp to 150-160 Deg
Spray smoker racks with non-stick cooking spray!!!
Place salmon on racks, keeping the same thickness of pieces together
Place thicker cuts on lowest rack in smoker
Smoke for 4 hours (with Bradley smoker I use special or pacific blend biscuits/pucks).
Total time is smoker is 8 HRS with the first 4 HRS being smoked.
Glaze/baste fish with mix once smoke stop's and at 6hr mark.
Last edited by a moderator:
eman
