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Smoke using the following Bradley Smoking guideline: 100°-120°F for 1-2 hours, then increase to. 140° for 2-4 hours, then increase to. 175° for 1-2 hours to finish. Use the longer times given for thicker/higher oil content fish.
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Combine all of the ingredients in a large pan and heat to a boil. Simmer for five minutes, cover the pan, and then cool to room temperature. Try to float an egg in the brine. If it doesn't float, mix in another 1/4 cup of salt. Test again with the egg. Again, if it doesn't float, add another 1/4 cup of salt.
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Incredible Candied Smoked Salmon Recipe. 05. Jan. Mix together Sugar and Salt. Skin and debone salmon, as well as cut off dark meat before smoking. Do not use belly strips as they are too fatty. Cut salmon into pieces such as nuggets 1″ x 1″ or strips 2″ x 6″ and 1/4″ thick. Cover the bottom of a plastic container with a 1/4″ of.
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Hello everyone:) Today I'm sharing with you how we SMOKE SALMON and my BRINE RECIPE in our ELECTRIC BRADLEY SMOKER. I show you how I BRINE THE SALMON as well.
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Set up your Bradley smoker and preheat to 225° to 250°F. Add the wood as directed by the manufacturer. Place the salmon on its rack in the smoker and smoke until the outside is bronzed with smoke and the salmon feels firm, 30 to 60 minutes. Start brushing the salmon with the remaining ¼ cup of maple syrup after 15 minutes, and brush several.
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Step 3: BRINING. After preparing the brine, add salmon. Place a weighted stainless steel, wooden grate, or large plate over the top of the fish to hold it under the brine. Always keep the brine and fish cool. If you do not have enough refrigerator space, use an Igloo type ice chest with about a gallon of ice thrown in, and monitor the.
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Glazing: Place fish in a single layer on drying racks and ensure that the pieces DON'T touch each other. Dry in a cool, shady place until a hard pellicle forms. Fish will have a tough, shiny coat and will be slightly tacky to the touch. A fan can help speed the drying process.
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Once the salmon brine is cooled, place the fish into the large pot. Cover and refrigerate for 8-12 hours. After the time has elapsed, remove the salmon and lightly pat dry with paper towels. Place the salmon on a wire rack and let sit on the counter for 4 hours.
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Rub fillet to even out the residual cure and sprinkle parsley or chive flakes. Place the racks in the Bradley Smoker. Using Alder flavour bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours. After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.
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Double the brine if it's not enough to cover the fish. Take your fish out of the brine, rinse it briefly under cold running water, and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place.
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Remove salmon portions from the brine and (important) rinse in cold water. Otherwise, your smoked fish will taste very salty! Place filets on racks. Season liberally with "Spicy Pepper Medley", or your favorite spice. Place brined and seasoned Salmon filets into a Bradley Smoker at pre-warmed temperature 150'F (65.6C) to smoke for 10-12.
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Cover fish to ensure air has no access and refrigerate 14 to 20 hours. Remove fish from cure and place skin side down on oiled racks. Rub fillet to even out the residual cure and sprinkle parsley or chive flakes. Place the racks in the Bradley Smoker. Using alder flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60.
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Step 3: Brining. After preparing the brine, add salmon. Place a weighted stainless steel, wooden grate, or large plate over the top of the fish to hold it under the brine. Always keep the brine and fish cool. If you do not have enough refrigerator space, use an Igloo type ice chest with about a gallon of ice thrown in, and monitor the.
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Remove the salmon fillets from the refrigerator and rinse off the dry brine. Pat them dry with paper towels. Place the fillets on the smoker racks, leaving space between each piece for the smoke to circulate. Load the racks into the Bradley Smoker and close the door. Allow the salmon to cold smoke for 10-12 hours, depending on your desired.
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Rub the second half of the salmon with the salt. mixture. Place the second half on top of the dilled first half, skin side up. Cover with foil, then weight down with cans, or a wrapped brick. Refrigerate for 36 - 48 hours, turning occasionally. Baste with the liquid as it accumulates.
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Step 3: Brining. After preparing the brine, add salmon. Place a weighted stainless steel, wooden grate, or large plate over the top of the fish to hold it under the brine. Always keep the brine and fish cool. If you do not have enough refrigerator space, use an Igloo type ice chest with about a gallon of ice thrown in, and monitor the.