how to smoke salmon with masterbuilt electric smoker step by step brine smoked salmon
hi it's AlaskaGranny Alaska Prepper today I'm going to smoke salmon with a dry brine masterbuilt smoker and I thought I would
show you my family's favorite recipe for smoked salmon the way that we smoke salmon first you want to
choose a nice fresh salmon and rinse it well pat dry with paper towels and
feel the salmon carefully to make sure there's no bones left in it if there are remove them
I like it dry brine salmon salmon has a lot of
moisture in it and a lot of the moisture can be removed ahead of time so I make a dry brine I
combine brown sugar kosher salt and pepper combine 2 cups of brown sugar
one-half cup of kosher salt and 1 tablespoon of black pepper stir them
together then you need a glass dish with a layer of your dry brine on the bottom of the dish then a layer of salmon
then another layer the dry brine and a layer of salmon
pat the brine in good and make sure that all of the surfaces of the salmon are well covered
and then another layer of salmon
then top the salmon with the remainder of the dry brine mixture
layer of your mixture to draw out the moisture in your salmon and I cover it well put it in the refrigerator
overnight
I just got my salmon out of the refrigerator and you can see all of the moisture that has been drawn out of the
salmon meat so you want to pour that out then you want to carefully rinse your salmon with cool water l
lay the salmon on paper towels to dry the meat is now more solid feeling
get your smoker racks ready take the racks you need from your Masterbuilt
smoker and spray with some kitchen for it hard to keep the spray from going
everywhere when your spray your rack so I put them in the sink and spray them
there cuz it's easier to clean up the sink than everywhere else in your house
now lay your salmon on the rack and leave space between them for the smoke
to circulate let the salmon sit out for two hours so that the surface get what's
called a pellicle or film
get a little glazy glossy you can see that it's kind of shiny tacky and
little tacky and that's when your salmon
is ready to smoke get your smoker ready what I do for easy cleanup
is first a little big sheet of foil in front of the smoker on the ground for
any drips and I cover the drip tray in the bottom with foil and where the water
tray goes I like to replace that with a disposable aluminum pan load up your
chips apple chips or some kind of fruit chips work well with salmon but you use whatever wood chips you have
turn the smoker to 200 degrees and bring it up to temperature
you can see I've got a good smoke going open the door quickly insert the
racks of salmon and close it up again so you don't lose the heat and the smoke
let the salmon smoke at 200 degrees for about 45 minutes to an hour
how to tell if your salmon is done after about 45 minutes take out one of the small pieces and check it out how does it look and it
flaky you don't want it to be squishy and you don't want to turn into rubber so you
have to keep your eye on it you can see it has white textured matter on it and
that's just part of the process but that doesn't hurt anything if you don't like
it you can do scrape it off my salmon looks done it is still soft and tender very flaky doesn't get much better
the salmon is done it is time to take it out
smoking salmon is not difficult it just takes a little time smoking salmon is worth every step it's moist
it's flaky it's smoke-filled like you wouldn't believe this smoked salmon is delicious try it
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