Amazing Smoked Salmon!

[Music] hi everybody in this demonstration we're going to use a dry brine for this salmon it's 2 cups of brown sugar 1/3 a cup of coats of salt and 2 tablespoons of fresh ground black pepper whisk it together then we'll add it to the salmon here with you alright once everything is mixed together well we're gonna put a face down of the brown sugar salt and pepper mix in this half sized steam pan the Salmons gonna come in direct contact with it and over the course of this brine and it's actually gonna cure this salmon and make it some of the best salmon you've ever had in your life [Music] ideally all these salmon are laying flat in the bottom of the pan and we don't stack any but you can see I'm playing a little bit of Tetris here I just had one too many filets but that's alright we'll get it done the key is all the salmon has to be covered with this price so we're gonna go ahead and put a nice thick layer right on top and don't be stingy [Music] we had one remaining fillet that wouldn't quite fit in the bottom so we'll just put it right in the middle here on top and put some more of this brine right on it want to make sure every little piece of this salmon is covered when this is done you won't believe it you'll see it's gonna all turn to liquid it's pretty great cover with press and seal or saran wrap or foil stick it in the fridge we're gonna fridge this for about eight hours or overnight and look at that brown sugar and everything just melted right in okay now that this brine is done with and the salmon is cured we are washing it thoroughly we're literally washing everything off placing them on a rack like I have here this rack is actually gonna go right on to the green mountain grill smoker and smoke the salmon to give it some additional flavor but at the moment this salmon all by itself you could technically eat this the way it is it's cured safe to eat and delicious as it is ideally there's no extra moisture sitting on top of the salmon when it goes into the smoker so just Pat it dry with a paper towel just like this to get a ton of smoke flavor we're gonna actually put these on the mountain before it's even turned on you can see it's in the off position there on the left set them in the center and then we're gonna turn the green mountain on and let it warm up to 150 as soon as it gets to 150 degrees we're gonna set it to 175 and smoke these for three hours of that town during that warm up smoke was hammering these salmon now we're gonna raise it to 175 and smoke for the three hours it'll be done at that time here we are about two hours in man do these look good the smell - I just can't even explain how good it is after a three-hour smoke at 175 again they warmed up to 150 and then went three hours at 175 these salmon are done delicious look at them you can see the color they got from since they've been brined and they're gonna make a great meal enjoy [Music]

Channel: Pitmaster Matt Frampton

Views: 124,086

Rating: 4.6718192 out of 5

Keywords: amazing smoked salmon, simple salmon, green mountain salmon

Id: AXMXz_-ftt8

Length: 4min 2sec (242 seconds)

Published: Fri Aug 10 2018