Smoked Salmon Recipe
Ingredients
| Water | 3 Cup (16 tbs) (Brine:) | |
| Dry white wine | 3 Cup (16 tbs) (Brine:) | |
| Soy sauce | 2 Cup (16 tbs) (Brine:) | |
| Sugar | 1/3 Cup (16 tbs) (Brine:) | |
| Pickling salt | 1/2 Cup (16 tbs) (Brine:) | |
| Garlic powder | 1/2 Teaspoon (Brine:) | |
| Onion powder | 1/2 Teaspoon (Brine:) | |
| Pepper | 1/2 Teaspoon (Brine:) | |
| 1/2 teaspoon red pepper sauce | ||
| 8 salmon, or substitute, steaks (8 oz. each), 1 inch thick | ||
Directions
In 5-quart glass or plastic container, combine brine ingredients.
Stir until sugar and salt are dissolved.
Add steaks to brine.
Cover and refrigerate 12 hours or overnight.
Drain and discard brine from steaks.
Rinse with water.
Pat dry with paper towels.
Arrange steaks on cooling racks.
Air dry for 1 hour, or until steaks are shiny and dry.
Place oven thermometer in smoker.
Heat dry smoker for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange steaks on prepared racks, spacing at least 1/2 inch apart.
Smoke steaks according to smoker manufacturer's directions (approximately 4 to 6 hours), or until fish is firm and opaque and internal temperature registers 180°F in thickest part of steak, adding wood chips as necessary to impart desired flavor and to maintain desired level of smoke.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.
Stir until sugar and salt are dissolved.
Add steaks to brine.
Cover and refrigerate 12 hours or overnight.
Drain and discard brine from steaks.
Rinse with water.
Pat dry with paper towels.
Arrange steaks on cooling racks.
Air dry for 1 hour, or until steaks are shiny and dry.
Place oven thermometer in smoker.
Heat dry smoker for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange steaks on prepared racks, spacing at least 1/2 inch apart.
Smoke steaks according to smoker manufacturer's directions (approximately 4 to 6 hours), or until fish is firm and opaque and internal temperature registers 180°F in thickest part of steak, adding wood chips as necessary to impart desired flavor and to maintain desired level of smoke.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.
Chef
