Alabama358
08-23-2017, 11:08 PM
GREG'S SMOKED SALMON
Yield: Feeds 4 - 6
Prep time: 7 Hours
Cook time: 3 Hours
Category: Main Dishes
INGREDIENTS
- Salmon, 4 - 6 Large pieces
- Coffee, 1 Cup brewed strong and cooled
- Sea salt, 1/3 Cup (do not use regular table salt)
- Brown sugar, 1- Pound
- Butter, 4 - Tbsp
- Maple Syrup, 1 bottle
- Cherry Wood Chips, Small Bag (can substitute apple chips)
- Water, 3 - Cups
- Colgin Liquid Smoke, 1/2 tsp (optional)
- Apple Juice, 2 cups
DIRECTIONS
Utensils Needed
- 1 large glass or plastic prep bowl
- 1 Small glass prep bowl
- 1 Cooling rack
- 1 bag cherry wood chips
- 1 basting brush
- 1 pan for liquid in smoker
- 1 smoker
• Wash salmon filets and pat dry
• In large bowl combine cooled coffee, water, sea salt, brown sugar, 1/4 cup maple syrup and liquid smoke. Stir vigorously until all ingredients are dissolved.
• Submerge all salmon filets in brine mixture and refrigerate for 3 hours, stirring occasionally.
• After the brining process is complete remove salmon from brine, pat dry and put on cooling rack. Place cooling rack in refrigerator for 3 hours
• The salmon should develop a shiney sheen within the 3 hour cooling process, this will let you know everything is going good.
• Soak your Cherry or Apple wood chips in water for at least 3 hours
• melt 4 tbsp butter and 3 tbsp maple syrup in small glass bowel
• Bring smoker up to 150-175 degrees operating temperature.
• Place wood chips in at this time. Place pan with two cups of apple juice on bottom shelf of smoker
• Place salmon filets on top rack in smoker for 3 hours. Brush filets with the maple/butter mixture when salmon first goes in and repeat every hour until done. You can keep the bowel of basting mixture in the smoker to keep it warm and give it a Smokey flavor as well.
• Remove filets and enjoy!!!
Yield: Feeds 4 - 6
Prep time: 7 Hours
Cook time: 3 Hours
Category: Main Dishes
INGREDIENTS
- Salmon, 4 - 6 Large pieces
- Coffee, 1 Cup brewed strong and cooled
- Sea salt, 1/3 Cup (do not use regular table salt)
- Brown sugar, 1- Pound
- Butter, 4 - Tbsp
- Maple Syrup, 1 bottle
- Cherry Wood Chips, Small Bag (can substitute apple chips)
- Water, 3 - Cups
- Colgin Liquid Smoke, 1/2 tsp (optional)
- Apple Juice, 2 cups
DIRECTIONS
Utensils Needed
- 1 large glass or plastic prep bowl
- 1 Small glass prep bowl
- 1 Cooling rack
- 1 bag cherry wood chips
- 1 basting brush
- 1 pan for liquid in smoker
- 1 smoker
• Wash salmon filets and pat dry
• In large bowl combine cooled coffee, water, sea salt, brown sugar, 1/4 cup maple syrup and liquid smoke. Stir vigorously until all ingredients are dissolved.
• Submerge all salmon filets in brine mixture and refrigerate for 3 hours, stirring occasionally.
• After the brining process is complete remove salmon from brine, pat dry and put on cooling rack. Place cooling rack in refrigerator for 3 hours
• The salmon should develop a shiney sheen within the 3 hour cooling process, this will let you know everything is going good.
• Soak your Cherry or Apple wood chips in water for at least 3 hours
• melt 4 tbsp butter and 3 tbsp maple syrup in small glass bowel
• Bring smoker up to 150-175 degrees operating temperature.
• Place wood chips in at this time. Place pan with two cups of apple juice on bottom shelf of smoker
• Place salmon filets on top rack in smoker for 3 hours. Brush filets with the maple/butter mixture when salmon first goes in and repeat every hour until done. You can keep the bowel of basting mixture in the smoker to keep it warm and give it a Smokey flavor as well.
• Remove filets and enjoy!!!