Recipe: Yummy Brad's smoked salmon

Brad's smoked salmon. Smoke and salmon go together like, well, salmon and smoke. Perfectly smoked salmon is one of those simple exquisite indulgences. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.

The quality of cold smoked salmon made at home transcends the commercial product. As cool, subdued smoke caresses brine-cured salmon, magic happens! Smoker Smoked Salmon: Today, I'm making some smoked salmon using my trusty old Master Forge Kettle smoker. You can cook Brad's smoked salmon using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Brad's smoked salmon

1. Prepare 2 (10 lb) of salmon.
2. You need 4 cups of packed dark brown sugar.
3. Prepare 3/4 cup of course kosher salt.
4. You need 1 tbs of garlic powder.
5. You need 1 tbs of white pepper.
6. You need 1 tbs of lemon pepper.
7. Prepare 1/2 tbs of ground mustard.
8. You need 1/2 tbs of ground ginger.

You can do this salmon easily without having expensive smoking equipment. Smoked salmon beaten into cream cheese with fresh herbs and seasonings makes a delicious The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs. Learn how to make the best ever smoked salmon bagel sandwich this easy recipe that tops this delectable fish with cream cheese and fresh veggies. Check out Chef Tom's Hot Smoked Salmon!

Brad's smoked salmon step by step

1. Mix all ingredients except salmon.
2. Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces..
3. Lay brine mix in the bottom of a extra large glass baking pan.
4. Place a layer of salmon skin side down..
5. Cover with brine mix. Lay next layer meat side down and cover with more brine. Next layer lay skin side down and cover with more brine..
6. Cover with saran wrap and brine in fridge 24 hrs.
7. After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process.
8. Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke..
9. Smoke between 120 - 150 degrees. Add smoke for two hours. Then just heat for 2. Keep repeating this process. Fish will be done in 18 hrs. The thinner belly and tail pieces will be done first. Thicker pieces may require more time..
10. Fish will keep in the fridge up to three weeks. But it never lasts that long around me..

The quick cure and smoke from the Yoder Smokers Pellet Grill create a truly delicious and versatile smoked salmon! Fresh smoked salmon with bagels, soft boiled eggs, cream cheese and capers, everything seasoning and so much more. Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream.