Easiest Way to Cook Delicious Brad's smoked salmon

Brad's smoked salmon. It's basic, it's simple, and it consistently makes absolutely mouth-watering smoked salmon. Smoked salmon is so easy to make with Bradley that I'm constantly on the lookout for deals on salmon. Granted, I had to fillet it which is the most hated kitchen chore but I kept thinking about the end result - salmon pasta salad for my lunch on a upcoming hike. Smoked salmon is pretty expensive at most stores. Here is an easy recipe that allows you to save a ton of money by making your own.

Not only that, you will also know exactly the ingredients that are used to make it. The recipe is quite easy and the time involved is mostly taken up by the marinating process and then the drying prior to actually. I personally believe that you'd have to try real hard to make a batch of smoked salmon unpalatable, by over smoking/cooking. You can cook Brad's smoked salmon using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Brad's smoked salmon

1. Prepare 2 (10 lb) of salmon.
2. It's 4 cups of packed dark brown sugar.
3. You need 3/4 cup of course kosher salt.
4. You need 1 tbs of garlic powder.
5. It's 1 tbs of white pepper.
6. It's 1 tbs of lemon pepper.
7. Prepare 1/2 tbs of ground mustard.
8. Prepare 1/2 tbs of ground ginger.

If you get white 'boogers' on the meat, you're cooking too high/too fast. I personally believe that you'd have to try REAL hard to make a batch of smoke salmon unpalatable by over smoking/cooking. If you get white "boogers" on the meat, you're cooking too high/too fast. A panel of eight editors tasted nine different brands of smoked salmon, including samples from, among others, Russ & Daughters, Petrossian, Duck Trap, and Daniel Boulud.

Brad's smoked salmon instructions

1. Mix all ingredients except salmon.
2. Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces..
3. Lay brine mix in the bottom of a extra large glass baking pan.
4. Place a layer of salmon skin side down..
5. Cover with brine mix. Lay next layer meat side down and cover with more brine. Next layer lay skin side down and cover with more brine..
6. Cover with saran wrap and brine in fridge 24 hrs.
7. After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process.
8. Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke..
9. Smoke between 120 - 150 degrees. Add smoke for two hours. Then just heat for 2. Keep repeating this process. Fish will be done in 18 hrs. The thinner belly and tail pieces will be done first. Thicker pieces may require more time..
10. Fish will keep in the fridge up to three weeks. But it never lasts that long around me..

We set out with the idea in mind that the perfect smoked salmon is a balanced combination: the salt and smoke trigger umami, while the fish itself is buttery, silky, and smooth. Variety didn't matter; most of the samples in our lineup were farm-raised Atlantic salmon, and the one wild sockeye salmon landed in the middle of the rankings. The type of wood wasn't a factor either. Our top product is smoked with oak, but so are products at the middle and bottom of our lineup. Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag, then place in a cooler.