BIG GREEN EGG VS TRAEGER RECIPES

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TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD



Traditional Smoked Salmon Recipe - Wet Brine Method image

Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast!

Provided by Michael Haas

Categories     Appetizer

Total Time 1440 minutes

Prep Time 975 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 6

3 lbs salmon (Large fillet preferred)
11.5 cups water
1 3/8 cup kosher salt
1 1/4 cup brown sugar
1 tsp onion powder
1 tsp garlic powder

Steps:

  • Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
  • Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
  • Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
  • Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
  • After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
  • Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
  • Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
  • If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
  • Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.

Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g

HOW TO PROPERLY SMOKE A TURKEY: BRINE THEN PELLET GRILL



How To PROPERLY Smoke A Turkey: Brine then Pellet Grill image

A brined turkey smoked on a pellet grill will always be the best way to cook a turkey. Here we share the best turkey brine recipe, and our favorite turkey rub. Then we provide step by step instructions to smoke it on your pellet grill.

Provided by Michael Haas

Categories     Main Course

Total Time 3150 minutes

Prep Time 2910 minutes

Cook Time 240 minutes

Yield 12

Number Of Ingredients 17

12 Garlic Cloves
2.5 Cups Brown Sugar
1.5 Cups Kosher Salt
1 Cup Soy Sauce
7 Bay Leaves
1 TBS Coarse Black Pepper
5 Quarts Water (cold)
12 lbs Turkey (thawed)
1/4 cup canola oil
2 tablespoons onion powder
1 1/2 tablespoons paprika
2 teaspoons garlic powder
2 1/2 teaspoons kosher salt
2 teaspoons pepper
1/2 teaspoon dried sage
1/4 Cup Peanut Oil
1/4 Cup Butter (melted for basting)

Steps:

  • Turkey Brine Instructions
  • Turkey Rub Instructions
  • Smoking the Turkey Instructions

Nutrition Facts : ServingSize 3.5 oz, Calories 582 kcal, CarbohydrateContent 3 g, ProteinContent 70 g, FatContent 31 g, SaturatedFatContent 8 g, TransFatContent 1 g, CholesterolContent 242 mg, SodiumContent 978 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 20 g

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