Big Jim’s BBQ – Smoked Salmon
August 18, 2015
Another recipe from the vault
As this is one of the most requested recipes I have, I decided to put it here on a Facebook for all of you to use. This recipe is Special to me
It works not only for salmon but trout and sturgeon as well !!
First thing you will need of course is some salmon preferably frozen first and then thawed out. Freezing your fish first will help to break down the meat’s enzymes making it easier to accept a brine and speeding up the curing process.
- 2 Cups of brown sugar
- 1/3 Cup of salt (pickling or coarse)
- 2 Tbsp garlic salt
- 2 Tbsp onion salt
- 2 Tbsp celery salt
- 2 Tbsp dry mustard
- 2 Tbsp coarse black pepper
- 1 tsp crushed red peppers
- 1/4 tsp bay leaf ( grind up in a grinder) fine dust
Great for 8 fillets
Mix ingredients together in a large mixing bowl. As this is a dry brine recipe, no liquids should be added.
You will need a large 2 inch deep pan to cure fish in ( no metal). Place fillets skin side down in your pan ( or no skin is ok) and coat heavily with brine ingredients. Cover with a piece of foil or Saran wrap ( do not let foil touch meat ) and place in refrigerator for 24 hours. After salmon has cured for 24 hours remove from refrigerator and rinse fillets off in cool water. Pat dry with paper towels and place on rack and let air dry for 4 hours ( I use a fan).Then place in smoker and set smoker at 190 degrees. If you like a stronger tasting smoked salmon as I do, you can pepper lightly and brush fillets with liquid and brine left over in the bottom of the tray you used to brine your fish. Use either alder or apple wood for smoking. Smoke to desired doneness. Depending on the size and thickness of the fillets you are smoking, it can take anywhere from 4-6 hours to smoke.
Please enjoy !!!
Visit the Big Jim’s BBQ page >> at RXJ.TV