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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Hey Big Murth -smoked salmon

edited November -1 in EggHead Forum
Here is the brine receipe that I used for smoked salmon.
1/4 c firmly packed brown sugar
1/4 c sea salt
1 qt. water
1 tbls.( heaping) finely minced garlic
1/4 tbls. black peppercorns
1 dried bayleaf
mix until dissolved
brine in zip lock bag for two hrs. in ref.
air dry in ref. for 2-3 hrs.
smoke indirect w/drip pan & water first 2 hrs @125 7 more hrs @150
This is for a little over 2lbs. your times may very according to amount. Hope this helps---sorry for the delay.


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