I've been looking all over for Andi's dry brine for salmon recipe, can someone help me out? How long do you let the rub stand and what temp and how long do you smoke? Thanks.
Original Post
Replies sorted oldest to newest
I clicked on "advanced search" and put in Salmon and put in Andi for author.
Here's some hits you can look through.
http://forum.cookshack.com/eve/forums?a=search&reqWords...Type=1&search=Search
Here's some hits you can look through.
http://forum.cookshack.com/eve/forums?a=search&reqWords...Type=1&search=Search
Lapper,
I do a lot of trout and salmon in a simple dry brine. The basics are 1/2 Kosher salt to 1/2 sweet.(Generally brown sugar and white combined). Grind in a generous amount of black pepper. The smoke will add the flavor, you don't need more. Rub the meat and the skin side of the fish with this blend and book the filets.(Place them flesh side to flesh side) Wrap each set (1 whole fish) in plastic wrap, leaving the tails covered, but open for moister to leak out. Then wrap the books in foil, sealing all, but with an escape opening on the tails again.
I put a flat cedar shingle or any piece of wood on top of the booked fish, then a couple of bricks on top of that. Place them in a broiler pan at a slight angle so that the moister settles in the pan and does not soak back into the fish.
Let them sit in the refrigerator overnight. Next day, remove the fish, clean and rinse the fillets under tap water. Don't worry, the brine has done it's work. Let them air dry until the skin becomes matte dry.
Then smoke em. Time is based on the thickness of the fillets. Small trout are about an hour to 1 1/2 hours. Large salmon fillets up to 3 hours.
I serve these cold, on french bread toasts with a sauce of mayo, horse radish and orange zest.
Hope this works for you...
RubM
I do a lot of trout and salmon in a simple dry brine. The basics are 1/2 Kosher salt to 1/2 sweet.(Generally brown sugar and white combined). Grind in a generous amount of black pepper. The smoke will add the flavor, you don't need more. Rub the meat and the skin side of the fish with this blend and book the filets.(Place them flesh side to flesh side) Wrap each set (1 whole fish) in plastic wrap, leaving the tails covered, but open for moister to leak out. Then wrap the books in foil, sealing all, but with an escape opening on the tails again.
I put a flat cedar shingle or any piece of wood on top of the booked fish, then a couple of bricks on top of that. Place them in a broiler pan at a slight angle so that the moister settles in the pan and does not soak back into the fish.
Let them sit in the refrigerator overnight. Next day, remove the fish, clean and rinse the fillets under tap water. Don't worry, the brine has done it's work. Let them air dry until the skin becomes matte dry.
Then smoke em. Time is based on the thickness of the fillets. Small trout are about an hour to 1 1/2 hours. Large salmon fillets up to 3 hours.
I serve these cold, on french bread toasts with a sauce of mayo, horse radish and orange zest.
Hope this works for you...
RubM