Smoked Salmon
Smoked Salmon
1 side of salmon, approximately 3 lbs
½ cup salt (125ml)
1 cup brown sugar (250ml)
2 cups apple cider (500ml)
1 cup water (250ml)
3 thin slices of orange
3 thin slices of lime
3 thin slices of lemon
1 bunch of fresh dill
To prepare the brine, combine of salt, brown sugar, apple cider, and cold water in a large pot. Place over medium heat and stir until the salt dissolves. Set the bring aside and let it cool completely.
Prepare you salmon for the brine. Remove the pin bones using clean pliers or your fingers. Cut into 3 or 4 pieces and place into the cooled brine. Cover and place in the refrigerator for 1 ½ hours.
Remove fish from the brine and rinse under cold running water. Pat dry and place onto baking sheet. Top each piece with dill & cover with orange, lemon& lime slices. Wrap with plastic wrap and refrigerate salmon for 12 hours or overnight.
When salmon is almost finished marinating, place 4 cups (1 litre) of wood chips into a bowl of cold water and soak for 1 hour.
Remove salmon from fridge. Remove the citrus and herbs and set aside to come to room temperature.
Prepare 2 smoke pouches.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.
Repeat for a second smoke pouch.
Preheat the bbq for indirect grilling.
Place one smoke pouch directly over the heat source. Close the lid and wait for smoke.
Once BBQ is smoking, place the salmon on the side of the BBQ without direct heat. Lower heat on the grill to 220ºF/110ºC.
Smoke the salmon over indirect heat for 1.5 hours, replacing the smoke pouch halfway through.
When complete, remove from grill and allow to cool before serving.
Yield : 1 smoked side of salmon
1 side of salmon, approximately 3 lbs
½ cup salt (125ml)
1 cup brown sugar (250ml)
2 cups apple cider (500ml)
1 cup water (250ml)
3 thin slices of orange
3 thin slices of lime
3 thin slices of lemon
1 bunch of fresh dill
To prepare the brine, combine of salt, brown sugar, apple cider, and cold water in a large pot. Place over medium heat and stir until the salt dissolves. Set the bring aside and let it cool completely.
Prepare you salmon for the brine. Remove the pin bones using clean pliers or your fingers. Cut into 3 or 4 pieces and place into the cooled brine. Cover and place in the refrigerator for 1 ½ hours.
Remove fish from the brine and rinse under cold running water. Pat dry and place onto baking sheet. Top each piece with dill & cover with orange, lemon& lime slices. Wrap with plastic wrap and refrigerate salmon for 12 hours or overnight.
When salmon is almost finished marinating, place 4 cups (1 litre) of wood chips into a bowl of cold water and soak for 1 hour.
Remove salmon from fridge. Remove the citrus and herbs and set aside to come to room temperature.
Prepare 2 smoke pouches.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.
Repeat for a second smoke pouch.
Preheat the bbq for indirect grilling.
Place one smoke pouch directly over the heat source. Close the lid and wait for smoke.
Once BBQ is smoking, place the salmon on the side of the BBQ without direct heat. Lower heat on the grill to 220ºF/110ºC.
Smoke the salmon over indirect heat for 1.5 hours, replacing the smoke pouch halfway through.
When complete, remove from grill and allow to cool before serving.
Yield : 1 smoked side of salmon
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