Alder Plank Smoked Salmon The Best Recipes

Thursday, June 1, 2017

Alder Plank Smoked Salmon

"This smoked salmon derives its flavor from Alder wood planks. I get those planks at the nearby lumber backyard. Be positive you tell whoever allows you that you are cooking salmon at the wooden so you do no longer get any creosote wooden or different handled timber. Also, make sure you understand what plank length will match in your smoker earlier than you visit get the wooden. This salmon will come out very moist and smoky, so be organized for a number of the high-quality smoked fish you've got ever eaten!"

Ingredients :

brine
1 (3 pound) salmon fillet
freshly floor black pepper to taste
1/eight cup packed brown sugar
half teaspoon salt
1 tablespoon water

Instructions :

Prep : 15M	Cook : 10M	Ready in : 10H15M

Soak the salmon fillet in a brine solution for at least 4 hours, but preferably in a single day. Also, submerge the alder timber plank in water, setting a heavy item on top of it to prevent floating.
Preheat an outdoor smoker for a hundred and sixty to a hundred and eighty tiers F (70 to eighty ranges C).
Remove the salmon from the brine, rinse very well beneath cold going for walks water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out at the plank. Season with freshly ground black pepper.
Smoke the salmon for at least 2 hours, checking after 1 half hours for doneness. The fish is completed while it flakes with a fork, however it need to additionally no longer be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty taste on your taste. (Note: Smoking a fillet can take 2 to six hours depending in your flavor, the dimensions of the fillet, and the fats content material of the fish.)
During the closing half-hour of smoking, blend collectively the brown sugar and water to form a paste. Brush this liberally onto the salmon.

Notes :

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