Inspiration for this recipe came from Steve and his post on SMF here. Thanks Steve!
The big difference is I got to break in and use my A-MAZE-N 18" Smoker Tube. If you don't have one of these yet, please go get one. It is literally "amazing"!
Basic Dry Brine
- Brown Sugar - 4 cups
- Kosher Sea Salt - 1.5 cups
- Garlic Powder - 4 tblspn
- Onion Powder - 2 tblspn
- Cayenne Powder - 2 tblspn
I made sure the 1.5" cubes (or as close as I could get) were evenly coated.
After 6 hours in the fridge, the brine liquified and the salmon bites had sucked in the flavor. I rinsed them off really, really well. My deviation from the original recipe was giving the bites a quick bath in Teriyaki sauce before spreading them out to dry and form the pellicle. I think it added another layer of flavor.
I lit the A-MAZE-N 18" Smoker tube per instructions. I loaded it with Apple Pellets.
This is the amount of smoke the A-MAZE-N tube put out. My Traeger 075 is NOT on in this picture! It kept the grate temp at an even 120F for over 4 hours. The 18" tube is supposed to go for 8 hours or so and it probably would have but I was getting hungry!
I started up the Traeger 075 after the 4 hours and put it on the Smoke Setting and continued to smoke the salmon for another 2 hours or so @ 165F grate temp until the internal temp on the fish reached 145F.
They came out amazing. Perfect balance of smoke, sweet, salt and a little heat from the cayenne. We ate most of them up within a few minutes. The left over bites went in to some Angel Hair and Alfredo the next day.
Thanks A-MAZE-N for this product! A must have in any BBQ arsenal!
Disclaimer - I did receive the A-MAZE-N tube as a raffle prize at our SoCal Gathering. Thanks to my good friend Gary. You will be missed.