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Smoked Salmon

Teefus
Teefus Posts: 1,233
in Seafood
Rocking some salmon today on the LBGE. Small samples in the name of quality assurance suggest it's going to be awesome. 
Michiana, South of the border.
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Comments

  • Cutconcrete1
    Cutconcrete1 Posts: 17
    Can't wait to see the final results! I love smoked salmon. 
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  • Wolfpack
    Wolfpack Posts: 3,552
    What did you use in your brine?
    Greensboro, NC
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  • Teefus
    Teefus Posts: 1,233
    I used a dry "brine" of kosher salt, brown sugar, and black pepper. I put it on heavy on both sides and let it sit 12 hours in the fridge in a glass pan covered with Saran Wrap. After rinsing very well it sat uncovered in the fridge for three hours to dry. It smoked for six hours on the egg with lump and big chunks of apple and pecan. Temp was between 180 and 200 except for the last hour, when I let it run up to 250. Internal temp was 160 when I pulled it. 
    Michiana, South of the border.
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  • OPRFHouse
    OPRFHouse Posts: 3
    Teefus.  I use that same recipe.  It is awesome.  Not sure how often you have smoked salmon this way.  





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  • Dinah_Moe_Humm
    Dinah_Moe_Humm Posts: 111
    I was going to one next week.  (What was the weight of the salmon?) Please keep the posts up.  Thank you!
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
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  • Teefus
    Teefus Posts: 1,233
    It was about three pounds at the beginning. I'm doing another one tomorrow. Planning on cutting back a bit on the salt. I'm also planning on a light brown sugar glaze after three or four hours on the egg. I sprinkled a little on with a shaker last time and it worked ok. This time I'll mix a syrup and paint it on with a sauce brush. 
    Michiana, South of the border.
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  • Teefus
    Teefus Posts: 1,233
    OPRFHouse said:
    Teefus.  I use that same recipe.  It is awesome.  Not sure how often you have smoked salmon this way.  





    First time actually. 
    Michiana, South of the border.
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  • minniemoh
    minniemoh Posts: 2,145
    I have a salmon filet in the fridge that I would like to smoke. Do you guys have a recipe with measurements that you can share? I was thinking about doing this tomorrow. Thanks.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Teefus
    Teefus Posts: 1,233
    It's about 1 part Kosher salt to 3 parts brown sugar. Add pepper and garlic to suit your taste (or just omit). 
    Michiana, South of the border.
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  • Wolfpack
    Wolfpack Posts: 3,552
    I would be interested in your comparison using the naked whiz recipe- it's pretty popular at my house.  Will give the dry brine a try. Thanks for sharing. 
    Greensboro, NC
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I've never smoked salmon...only hot-n-fast. The dry brine seems pretty basic (KISS).  This sounds excellent!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Teefus
    Teefus Posts: 1,233
    NPHuskerFL said:
    I've never smoked salmon...only hot-n-fast. The dry brine seems pretty basic (KISS).  This sounds excellent!
    It really works well. You'll be amazed at the amount of water it pulls out of the fish. Make sure you rinse well and let it dry prior to putting it on the egg. The surface should be firm and sticky. 
    Michiana, South of the border.
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  • MotownVol
    MotownVol Posts: 1,061
    I love salmon on the BGE.   I cook it at least once every three weeks.  I put mine on cedar planks.  Great on the egg.
    Morristown TN, LBGE and Mini-Max.
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  • Legume
    Legume Posts: 15,185
    NPHuskerFL said:
    I've never smoked salmon...only hot-n-fast. The dry brine seems pretty basic (KISS).  This sounds excellent!
    What?!  What are you waiting for?  All that seafood in your neighborhood?  Get going man!
    Love you bro!
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