DRY BRINED SMOKED SALMON

Dry Brined Smoked Salmon image

This recipe is special in the fact that it was created by a great fisherman. Catch the salmon, smoke it, and subside. The technique is crucial and every step adds quality to the dish. Sweet, citrus, and smoke combination will blow your mind. Enjoy!

Provided by Matty9

Time P1DT12h25m

Yield 16

Number Of Ingredients 16

Ingredients

2 (2 pound) salmon fillets, skin removed
1 pound demerara sugar
¾ cup coarse sea salt
2 tablespoons coarse sea salt
7 cloves garlic, crushed
1 large orange, zested
2 tablespoons grated fresh ginger
1 teaspoon cracked black pepper
½ teaspoon cayenne pepper
½ teaspoon red chile flakes
2 cups brown sugar
1 cup honey
½ cup red wine
½ cup dark rum
½ teaspoon cayenne pepper
½ teaspoon cracked black pepper

Steps:

Cut salmon into 1/2-inch strips.
Prepare dry brine: Combine sugar, 3/4 cup plus 2 tablespoons sea salt, garlic, orange zest, ginger, black pepper, cayenne, and chile flakes in a bowl. Put 1/2 inch of brine on the bottom of a large dish. Layer salmon strips on top and cover with remaining brine. Cover and refrigerate for 8 to 12 hours.
Take salmon out of the brine and place on wire racks; discard brine. Dry in front of a fan for at least 24 hours; the longer you dry the better texture the salmon will be.
When ready to smoke the salmon, preheat a smoker to 160 degrees F (71 degrees C).
At the same time, combine brown sugar, honey, red wine, rum, cayenne, and black pepper for glaze in a saucepan over medium heat. Cook and stir until thick, 5 to 10 minutes.
Brush salmon with glaze and put in the preheated smoker. Smoke, brushing with glaze every hour, until salmon is dry to the touch, 4 to 5 hours.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 74.5 g, Cholesterol 48.7 mg, Fat 3.9 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 0.9 g, Sodium 4691.9 mg, Sugar 72.6 g