11
10
cool Smoked Salmon with citrus
900g to 1300g side of salmon, filet (pin bones
removed)
4L of cold water
1 cup coarse salt
1 cup dark brown sugar (light brown will work)
1/2 cup dark brown sugar (light brown will work)
– for rub
3 each of oranges, lemons, limes
Salt and Pepper – for rub
Grease proof paper
2 Handfuls your favourite lighter tasting smoking
chips or pellets
Step 1: Make Brine Solution
1. Fill a 4L container with cold water
2. Add 1 cup of coarse salt
3. Stir until the water returns to near clear.
4. Add brown sugar and stir until well dissolved.
5. Squeeze ½ lemon, ½ lime and ½ orange into
solution and stir to combine.
Step 2: Brine Salmon
1. Place salmon into large plastic, glass or other
non-reactive container.
2. Pour brine over fish to cover and place in
refrigerator for about 4 hours.
3. After 4 hours has expired, remove bowl from
fridge.
Step 3: Rinse and Dry
1. Remove fish from brine and rinse well under
cold water. This is to remove any excess salt.
2. Lay fish on several layers of paper towels then
lay paper towels on top of the salmon to soak
up excess water. You may want to do this
several times to expedite the drying process.
3. Leave the fish on the cabinet or cutting board
to dry for 3-4 hours. This time can be lessened
by directing a fan at the fish to speed up the
drying process.
4. When the pellicle has properly formed, the fish
will be shiny and it will feel tacky to the touch.
Step 4: Season the Salmon
1. Squeeze the juices of ½ orange, ½ lime and ½
lemon all over the fish to create a wetness on
the fish for the rub to adhere to.
2. Sprinkle the ½ cup of dark brown sugar, salt
and pepper lightly onto the top surface of the
salmon, gently rub this in.
3. Leave the seasoned salmon on the cabinet or
cutting board for a few minutes while you go
get the smoker ready.
Step 5: Smoking the Fish
1. Setup your smoker for cooking at very low
temperatures if possible. 50°C.
2. Salmon, as with most fish, is delicate and
works best with your favourite lighter tasting
smoking chips or pellets.
3. Once the smoker is ready, place the fish, skin
side down, on a piece of grease proof paper
and lay it on the smoker grate. The grease
proof paper ensures it does not stick to the
grates and makes it really easy to manoeuvre
inside the smoker in case you need to rotate
it. It also makes it easy to remove once it’s
finished cooking.
4. If you wish, tear the grease proof paper to the
shape of the fish for good presentation.
5. Let the fish smoke cook until it reaches about
55 to 60°C in the thickest part.
Step 6: Resting
Place the fish on a plate with foil, ensure that the
foil tented over the top and let it rest for about
10 minutes, in a warm area, possibly onto of the
smoker.
Step 7: Serve it Up
Serve and enjoy
Smoked Bratwurst
500g to 1kg Bratwurst sausages
2 handfuls smoking chips or pellets, your favourite
flavour
Rinse and dry on paper towels each bratwurst
sausage.
Place your favourite flavour smoking chips or
pellets into smoker box and prepare the smoker.
Starting with a high heat of 90°C to get a strong
scent of your favourite smoke.
Place bratwurst sausages onto the cooking rack,
ensuring you do not damage the casings as this
will allow the juices to escape.
Cook for around 2 hrs to 2 1/2 hrs or till the centre
of each bratwurst sausage is around 70°C to
80°C.
Remove from the smoker and serve.
