SMOKED SALMON DRY RUB RECIPE RECIPES

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.

Steps:

• To make the dry cure, combine all the ingredients. This will make about one cup. The mixture may be kept, covered, for six months or more. For this recipe, you will need four tablespoons.
• Rub each salmon fillet on both sides with two tablespoons of the dry cure and place in a glass baking dish. Refrigerate for six hours, or overnight.
• Remove fillets from the dish and rinse quickly under running water, just to remove excess cure. Place fillets on a raised grid surface to allow air to circulate around them. Leave to dry for three hours, or until the surface is dry and shiny.
• Forty-five minutes before cooking, light the charcoal fire.
• When ready to cook, throw a handful of wood chips on the coals. Add hot water to the water pan of the smoker, or an improvised smoker (see note). Place the fillets on the grid over the water pan. Cover with the lid and leave the fish for at least 45 minutes, depending on the thickness of the fish. Check periodically and replenish the fuel or chips if necessary. The smoker temperature should not exceed 190 degrees (use an oven thermometer). The fish is done when the flesh is firm to the touch.
• In a mixing bowl, whisk the olive oil, lemon juice and pepper to blend.
• Remove the fish from the grill and cut crosswise into serving pieces. Serve the fish immediately on its own with the vinaigrette, or on a bed of greens dressed with the vinaigrette.