WET RUB FOR PRIME RIB RECIPES

Steps:

• 24 hours before cooking your Prime Rib. Wet your Prime Rib with Soy Sauce, after your meat is all wet. Rub 1/2 cup of Prime Rib Seasoning mix per 10 pounds of meat. Work and Massage the Soy and the seasoning amount needed.
• Place in the refridgerator for 24 hours before cooking.
• Before cooking take the Prime Rib out of the refridgerator and let sit on the counter for 1 hour.
• Cut up 1 to 3 large onions in 1/2 to line the bottom of your pan. The amount of onions are determined by the size and weight of your Prime Rib.
• Place your Prime Rib in a 350°oven. COOKIN TIME: Depends on the size & how you like your Prime Rib. Using a Thermometer helps. Rare:120° Medium:140°Well 160°
• NOTE:Take your Prime Rib out and let sit on the counter for about 20 minutes before cutting.. Your prime Rib is still cooking.
• Making Aju: In The pan you used to cook your Prime Rib. Leave the onions in and add 3 to 4 cups of water, bring to a good rolling boil for 3 to 5 minutes. Simmer till you are ready to serve.
• THIS SEASONING IS ALSO GREAT USING ON STEAKS AFTER SOAKING IN SOY SAUCE FOR A COUPLE OF HOURS =)

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.