Steps to Prepare Speedy Brad's smoked salmon

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's smoked salmon. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Brad's smoked salmon is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Brad's smoked salmon is something which I have loved my whole life.

In this video, chef Steven Raichlen, author of the book "Project Smoke", and host of the TV show under the same name, shows us how to cold smoke this whole. Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products.

To begin with this recipe, we must first prepare a few ingredients. You can cook brad's smoked salmon using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Brad's smoked salmon:

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

This luxurious smoked fish can be used in recipes as well as enjoyed straight from the pack in slices. We have inspiration, from soup to sushi. Sustainably sourced, entirely handcrafted and packed in plastic free "Pillow-like, soft, luscious looking salmon that is bright and vibrant, with a wonderful smoked aroma. Deliciously savory smoked salmon pinwheels rolled up with a flavorful chive and dill cream cheese and tons of fresh spinach.

Instructions to make Brad's smoked salmon:

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.

Sustainably sourced, entirely handcrafted and packed in plastic free "Pillow-like, soft, luscious looking salmon that is bright and vibrant, with a wonderful smoked aroma. Deliciously savory smoked salmon pinwheels rolled up with a flavorful chive and dill cream cheese and tons of fresh spinach. Making good smoked salmon isn't a mystery or a matter of luck. It's a matter of patience and time. This process is for cold smoking salmon (LOX) only, preferably with a Bradley smoker.

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