SALMON RUBS FOR SMOKING 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

BUTTER INJECTED SMOKED PORK TENDERLOIN - SMOKING-MEAT.COM



Butter Injected Smoked Pork Tenderloin - Smoking-Meat.com image

Lean smoked pork tenderloin injected with warm, melted butter and smoked to absolute perfection.

Provided by Jeff Phillips

Categories     Entree

Prep Time 30 minutes

Cook Time 120 minutes

Number Of Ingredients 3

4 each Pork tenderloins (2 feeds about 5 people (I usually do 4 at a time for leftovers))
1/4 lb butter (melted)
1/4 cup Jeff's Texas style rub (about 1 TBS on each tenderloin)

Steps:

  • Trim the silver skin and clumps of fat from the outside of the meat.
  • Cover the tenderloins with plastic wrap.
  • Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Inject 1 ounce about every 2 inches. More is ok.
  • Season the pork tenderloins on all sides with Jeff's Texas style rub
  • Refrigerate the meat for at least 2 hours but overnight is better.
  • Smoke the pork at 225 degrees for approximately 2 hours or until they reach an internal temperature of 145 degrees F.
  • If you choose to sear the pork, remove them from the smoker at 135 degrees F and place them on a hot grill, griddle or under the oven broiler to sear the edges. Make sure they reach 145 degrees F before calling them done.
  • Rest the finished pork under tented foil for a few minutes before slicing.
  • Slice pencil thick and serve right away.

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