Brad's smoked salmon
Brad's smoked salmon

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, brad's smoked salmon. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Join Brad as he shows you how to transform salmon into the. Three Simple Brine Recipes for Smoked Trout Smoked Alaskan Salmon - How To Smoke Salmon.

Brad's smoked salmon is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Brad's smoked salmon is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have brad's smoked salmon using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Brad's smoked salmon:
  1. Get 2 (10 lb) salmon
  2. Make ready 4 cups packed dark brown sugar
  3. Get 3/4 cup course kosher salt
  4. Get 1 tbs garlic powder
  5. Take 1 tbs white pepper
  6. Take 1 tbs lemon pepper
  7. Make ready 1/2 tbs ground mustard
  8. Take 1/2 tbs ground ginger

Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Smoke and salmon go together like, well, salmon and smoke. Perfectly smoked salmon is one of those simple exquisite indulgences.

Steps to make Brad's smoked salmon:
  1. Mix all ingredients except salmon
  2. Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces.
  3. Lay brine mix in the bottom of a extra large glass baking pan
  4. Place a layer of salmon skin side down.
  5. Cover with brine mix. Lay next layer meat side down and cover with more brine. Next layer lay skin side down and cover with more brine.
  6. Cover with saran wrap and brine in fridge 24 hrs
  7. After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process
  8. Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke.
  9. Smoke between 120 - 150 degrees. Add smoke for two hours. Then just heat for 2. Keep repeating this process. Fish will be done in 18 hrs. The thinner belly and tail pieces will be done first. Thicker pieces may require more time.
  10. Fish will keep in the fridge up to three weeks. But it never lasts that long around me.

Smoked Salmon Toast Keri Glassman Nutritious Life. bread, smoked salmon, salt, fresh dill, mayonnaise, pepper. Smoked Salmon Toast with Scallion, Caper, Dill Cream Cheese Tried and True. The final form you eat is moist, silky, and pink. Layer on the salmon and add the slice of tomato. Sprinkle a pinch of flaked salt on top for extra crunch and flavour.

So that is going to wrap this up for this special food brad's smoked salmon recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!