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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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@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.  

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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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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?

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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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9 hours ago, OutlawPat said:

What would the temperature of the salmon to aim at?

I believe John was going for a cold smoke here.  I would get a smoking tube and wood pellets for the smoke.

https://smile.amazon.com/gp/product/B07C32P5VW/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1

 

I don't think you want the temperature of the salmon to go above 90-95.  You can also use a smoke tube to smoke cheese, grapes, anything that would be adverse to high temps.

 

Here is what I did with it:

 

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Awesome recipe JS!

 

i made this today and brined it for a solid 12 hours. It is my new go to smoked salmon recipe. Costco has has the Copper River salmon at $12.99/lb lately and this could have been a first time mistake with expensive salmon. 

 

My my wife loved it and being we are both on lo-sodium diets I changed your recipe up a little. I used half the salt ( a little less than ⅛ cup) and two C of light brown sugar. I also used some exotic salts I had on hand. 

Most of the ⅛c  salt was Maldons Smoked Salt, complemented with San Francisco salt Chili Lime salt and finished with some regular Morton’s Kosher and a teaspoon of  Kona Bean on the finish. Ya, I don’t use much salt, but when I do it needs to be exotic! 

 

I skipped the honey glaze only because I forgot it, but the taste was awesome. I guess cutting the salt makes the light brown sugar balance ok with no honey?  I smoked it at 160° for ~90 minutes skin on and down. On the serving platter the skin peeled off like a wet bandaid! I was worried about that but no problemo! 

 

Thanks for the research on this. I checked several recipes and glad I went with this, bravo!

 

Edit: after rising I let it dry for 5 hours in a cold oven to form the Pellicle 

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Just wanted to give a shout out and say thanks for the excellent post, instruction and recipe. I made this tonight and it was immediately promoted to my wife's new birthday meal (which is a big deal). I used cherry wood (too lazy to go and get apple but I will next week). I will be making this several times a month. Simply amazing.

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