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Smoked Salmon

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Brad's Smoked Salmon
Salmon and sweet go together! Nothing beats the rich, sweet, smoky flavor of salmon and this recipe does not produce salty meat! Cooks in 4 to 5 hours at 150° to 170°. Thanks, Alton Brown, for the right ingredients and proper drying method!
Ingredients
  1. 1/8 cup kosher salt
  2. 1/8 cup sugar
  3. 1/8 cup brown sugar (dark brown is better but light brown is tasty too!)
  4. 1/4 tablespoon crushed black pepper
  5. 1 large salmon fillet, pin bones removed
  6. Hickory and cherry/apple wood chunks, chips or sawdust (I use hickory chunks with cherry chips)
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Instructions
  1. In a bowl, mix together salt, sugar, brown sugar and pepper.
  2. Spread aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap.
  3. Sprinkle 1/2 of the rub onto the plastic. Lay the skin side of the fish down onto the rub.
  4. Sprinkle the other 1/2 of the rub onto the flesh of the salmon.
  5. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
  6. Place wrapped fish onto a sheet pan and top with another pan.
  7. Weigh the top pan with a heavy phone book or a brick or two and refrigerate for 20 to 24 hours. Some juice will leak out during the process.
  8. Unwrap fish and completely rinse off the cure with cold water. This is the best time to find and remove the pin bones with a clean pair of needle nose plyers.
  9. Pat dry the salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process (I was good at 2 hours).
  10. Smoke fish, keeping the temperature inside the smoker between 150° F and 170° F until the thickest part of the fish registers 150° (may take 4-5 hours).
  11. Cool to room temperature then slice or flake for serving. Wrap tightly and refrigerate for up to 3 days.
Notes
  1. Serve with Cream Cheese and Almond Rice Crackers.
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Adapted from Alton Brown
Adapted from Alton Brown
What's Cooking? https://recipe.mbplace.net/