Missouri gardening by the month. Trees & Shrubs, Annuals & Perennials, Lawns, Fruits & Vegetables, Misc
# Dry Brined Smoked Salmon
* one 1.5 lb fillet
* 2/3 c brown sugar
* 1/3 c kosher salt
* 1-2 tbsp black pepper
Online sources say 1:1 sugar:salt ratio might be too salty. Others have 3/4:1/4 sugar:salt. I split the difference and added the black pepper from a recipe. Most are just sugar/salt.
Mix sugar and salt for dry brine and rub on salmon. Many people do the skin side and then flip to do the meat side.
* brine 4 hours in fridge
* rinse
* pat dry, sprinkle with coarse black pepper and then let sit for for two hours at room temp to form pellicle/skin which prevents the salmon from drying out when smoking. Some use a fan to help it go faster.
* Smoke the salmon
* 1 c dark brown sugar
* 1/2 c paprika
* 2-1/2 tbsp coarse black pepper
* 1-1/2 tsp chili powder
* 1-1/2 tbsp garlic powder
* 1-1/2 tbsp onion powder
* 1 tsp cayenne
* 2 tsbp kosher salt
Mix well until lumps are gone
Rub on pork/ribs
Got just enough of a sprinkle this afternoon for me to round up tools and cover smoking wood. Been cloudy all day but finally cleared up and will be clear tomorrow with high of 84.
Split some more dry white oak and cut some dry dry black oak branches up with the sawzall pruning blade I picked up this morning and probably have enough for 3-4 smokes.
Bit more to do tonight like clean up the kitchen, put new spices away; wash dirty pan, measuring cups and spoons; plus last night’s dishes, after I eat.