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On ‎10‎/‎24‎/‎2014 at 6:19 PM, John Setzler said:

 

 

Here's my most recent fish cook... .turned out fantastic!

 

Smoked Salmon Recipe:
 
1 large salmon filet cut into 4 or 5 pieces
2 cups brown sugar
1/2 cup kosher salt
1 tablespoon black pepper
Honey to glaze
 
The day before:
 
Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it.  Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture.  Cover and refrigerate for 8 to 12 hours.
 
Cook day:
 
Remove the salmon filets from the brine.  Rinse thoroughly and pat dry with paper towels.  Let sit on a rack at room temperature for two hours until the pellicle forms on the surface of the fish.
 
Preheat your Kamado Joe grill to 150-160 degrees and add a couple chunks of wood for smoke.  Lightly grease your grill and put the salmon filets on for 2 hours.  Keep the lid CLOSED to keep your temperature down!
 
Glaze the filets with honey for the last 30 minutes of the cook!
 
Enjoy!

John how would you apply this to hot smoke, would you use less of the dry brine or less time brining?

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25 minutes ago, John Setzler said:

@Garvinque

I don't believe this technique would be doable with hot smoke.  I would not brine it at all if I wanted to cook this hot.  I would just season and / or glaze the salmon and then cook it on the grill, in a pan, or on cedar planks or whatever method you like.  

Thank you, I will try your method first to see if I like it which I probably will!

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Watch the video once or twice. There are a couple of items that are not in print.

-covering the fish twice while marinating, placement of the heat deflectors and the grill, recipe written is temp 150-160. Video always uses  temp175.

 

Not show stoppers but items that may make a small difference.

 

Smoking fish per the video as I post.Thanks John.

 

M.

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I don't use the KJ round temp gauge but it is so much better than most as per my electronic guuage. Sure my temp is near the grill surface and the stock probe is higher but in a pinch....

 

M.

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28 minutes ago, JimW said:

Question on timing. After drying the salmon in the rack, can i put it back in the fridge for a few hours until i am ready to smoke it?

The drying on the rack should be done in the fridge...you can do it in our out of the fridge after the cure

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