- Jul 28, 2012
- 67
- 10
The Brine
2 qt water
1 cup brown sugar
1/2 cup sugar
1 1/2 soy sauce
1/4 cup fresh dill
1/8 cup minced garlic
1/8 cup old bay
Boil all ingredients to release some garlic and dill flavor, refrigerate, brine salmon for 12-14 hours with skin side up to keep meat submerged.
I used oven racks to arrange salmon once brined. DO NOT RINSE ONLY PAT DRY. After arranging salmon I used a house fan to help dry them and form a pelicile (skin from drying). This process for my smoke helps seal all the flavors of the brine and a better surface for applying my marinade and smoke.
The marinade
1qt white wine
3 cups honey
3 cups brown sugar
This is a very flexible marinade Just use whatever ingredients give you a nice syrupy sweet to coat salmon. The wine complements the salmon and sweeteners great so I used it with the honey and sugar. Marinate for about 1 hour straight from dry brining rack.
The Smoke
This part I believe with the most beneficial with my success, it takes low and slow to a whole new level. Kick up my MES to 100 with some chips I used mesquite ( I love intense smoke on all cuts and am not ashamed) Believe it or not at the low temp you will still be smoking. Set salmon in the smoker leave it on for 1 1/2 Hours at 100 degrees.1 hour at 120. 1/2 hour at 140. Then finish with 160 smoker temp till internal of 140-145. WATCH YOUR SALMON DO NOT OVER COOK 145 IS PLENTY. Ive eaten to much salmon that people believe dry flakey salmon is acceptable.
Tastes great eating as a filet also made a great knock off recipe for thanksgiving brunch.
Use pumpernickel bread as base.
1 cup Whipped chive cream cheese
2 tbsp melted butter
couple kicks of dill
1/8 cup lemon juice.
top with crumbled salmon
Play with ingredients to taste but I believe that was about measurements for a nice thick spread.
2 qt water
1 cup brown sugar
1/2 cup sugar
1 1/2 soy sauce
1/4 cup fresh dill
1/8 cup minced garlic
1/8 cup old bay
Boil all ingredients to release some garlic and dill flavor, refrigerate, brine salmon for 12-14 hours with skin side up to keep meat submerged.
I used oven racks to arrange salmon once brined. DO NOT RINSE ONLY PAT DRY. After arranging salmon I used a house fan to help dry them and form a pelicile (skin from drying). This process for my smoke helps seal all the flavors of the brine and a better surface for applying my marinade and smoke.
The marinade
1qt white wine
3 cups honey
3 cups brown sugar
This is a very flexible marinade Just use whatever ingredients give you a nice syrupy sweet to coat salmon. The wine complements the salmon and sweeteners great so I used it with the honey and sugar. Marinate for about 1 hour straight from dry brining rack.
The Smoke
This part I believe with the most beneficial with my success, it takes low and slow to a whole new level. Kick up my MES to 100 with some chips I used mesquite ( I love intense smoke on all cuts and am not ashamed) Believe it or not at the low temp you will still be smoking. Set salmon in the smoker leave it on for 1 1/2 Hours at 100 degrees.1 hour at 120. 1/2 hour at 140. Then finish with 160 smoker temp till internal of 140-145. WATCH YOUR SALMON DO NOT OVER COOK 145 IS PLENTY. Ive eaten to much salmon that people believe dry flakey salmon is acceptable.
Tastes great eating as a filet also made a great knock off recipe for thanksgiving brunch.
Use pumpernickel bread as base.
1 cup Whipped chive cream cheese
2 tbsp melted butter
couple kicks of dill
1/8 cup lemon juice.
top with crumbled salmon
Play with ingredients to taste but I believe that was about measurements for a nice thick spread.
