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Totally Nautical Nuclear Smoke salmon
Totally Nautical Nuclear Smoke salmon
Author: Dustin C Salem, OR
Ingredients
- Wet Brine as follows:
- 3 cups white wine
- 1½ cup distilled water
- 1½ cup dark brown sugar
- ½ cup white sugar
- 5 garlic cloves (minced finely)
- 2 Habanero peppers (finely chopped, WEAR GLOVES!)
- 1 dark green Jalapeno (chopped)
- 2 tbsp. ground black pepper
- 2 tbsp. Season salt
- ½ tsp. Cayenne pepper (powder)
- ⅛ tsp. smoked paprika
Instructions
- Mix all ingredients thoroughly in a large bowl.
- Place Salmon in brine (skin side up). Let marinade for 12Hrs. or over night.
- Remove Salmon from brine, and rack dry for 2Hrs.
- Place in smoker with (just smoked salmon) Alder chips at 120 to 140 degrees (depending on smoker model).
- Smoke fish 8 to 10 hrs. depending on thickness of fish and weather you prefer a damper or dryer meat.
- add alder chips half way through smoking process (usually right after first chips are exhausted).
- When done, remove from smoker and let rest in refrigerator uncovered for 2hrs. And enjoy!
- Recipe yields a sweet/hot! fish that pepperheads will love!
