Apple Cider-Cured Smoked Salmon - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Apple Cider-Cured Smoked Salmon (/showthread.php?tid=160203)

Apple Cider-Cured Smoked Salmon - tubeN2 - 09-22-2004 by davetclown [size 1]Recipe courtesy Wildwood Restaurant, Portland, OR[/size][size 1]1 cup brown sugar 1/4 cup salt 4 cups apple cider or juice 2 cinnamon sticks 1 teaspoon fennel seeds 1 teaspoon whole allspice 1 teaspoon black peppercorns 1 bay leaf 1 teaspoon red pepper flakes 6 sprigs thyme or 1/2 teaspoon dried thyme 1 large salmon fillets (about 1 pound each), skin and pin bones removed A small bundle of wood chips or chunks To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator. Submerge the salmon fillets in the liquid brine for at least 6 hours or overnight, refrigerated. Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet) To smoke the salmon: In an outdoor grill, make a small fire using mesquite charcoal or briquettes. Once the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8 to 12 inches above the smoking wood and place the salmon fillets on the grate. Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in approximately 30 minutes if the heat is low, about 300 to 350 degrees F, while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill. Yield: 4 servings Prep Time: 30 minutes Inactive Prep Time: 6 hours Cook Time: 20 minutes Difficulty: Medium [/size][url "http://myweb.ecomplanet.com/BIGF9582/default.htm"][#000000][size 1]16 species contest 2004[/size][/#000000][/url][size 1] Dave [red][font "Times New Roman"]Your Message Board Administrator [/font][/red][/size] [url "http://www.bigfishtackle.com/cgi-bin/community/community.cgi?do=user_signup"][/url][size 1] [/size][size 3]Search From this site. [url "http://www.bigfishtackle.com/searches.html"] [#000000]Click Here[/#000000][/url][/size]