Brad's smoked salmon
Brad's smoked salmon

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's smoked salmon. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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. Smoke and salmon go together like, well, salmon and smoke.

Brad's smoked salmon is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Brad's smoked salmon is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have brad's smoked salmon using 8 ingredients and 10 steps. Here is how you can achieve that.

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

You can do this salmon easily without having expensive smoking equipment. Smoked salmon rolls with all the sushi stuffing? Basically, rather than the traditional idea of using nori (seaweed wraps) and Japanese rice, you substitute them for thin pieces of smoked. This is traditionally done with salmon in Alaska, usually chinook, coho, sockeye or chum Brad- Any word on that pike?

Steps 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.

I've never smoked pike but wanted to give it a shot. If you love smoked salmon, give my recipe a go. This is a great go-to appetizer served up. Although most salmon is hot smoked, slow/cold smoke is for the best candied quality. Skin and debone salmon, as well as cut off dark meat before smoking.

So that is going to wrap it up with this exceptional food brad's smoked salmon recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!