Youtor
Hot Smoked Salmon
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http://youtube.com/watch?v=0vJCGxHcbhA
Learn how to cook a perfectly smoked salmon on a charcoal smoker. Brined overnight, this hot smoked salmon boasts a tender, flaky texture and is great for complementing a variety of dishes from pasta to salads. • 🔥 Check out the full recipe with ingredients and step by step instructions: • https://www.smokedbbqsource.com/hot-s... • ✔ Equipment Used: • 22 Weber Smokey Mountain: https://bit.ly/WeberSmokeyMountain22-... • Jump to each topic: • 0:00 Start • 0:15 Intro • 0:32 Selection • 1:01 The brine • 1:44 Brine the salmon • 2:19 Rinse salmon, create pellicle • 3:19 The BBQ setup • 3:52 Salmon in the smoker • 4:30 Salmon is ready • 4:58 Albumin explained • 5:16 Storing hot smoked salmon • 5:35 Taste test • Smoked BBQ Source's Dean Schuey Schumann gives step-by-step instructions on how to cook hot smoked salmon over low indirect heat using a charcoal smoker. • Since salmon is a very tender fish, it has to be treated carefully. It’s best to cook salmon with the skin on, as it will protect the flesh while smoking. To reduce the risk of overcooking, aim to smoke salmon as one large piece, which will make it easier to monitor its internal temperature. • Salmon has a very delicate flavor, so we don’t want to overpower it with heavy seasoning. Instead, Dean shows how to prepare a wet brine using a combination of salt, sugar, maple syrup, lemon zest, black peppercorns and fresh dill. You will also find out what is pellicle, how to build it and why it’s important when smoking salmon. • Once in the smoker, all is left to do is wait until the fish reaches desired internal temperature. In 2 to 3 hours you'll get to enjoy a tender, smoky salmon that just falls apart in your hands. • Disclaimer: This video description contains affiliate links. If you click on one of the product links and buy smokedbbqsource will receive a commission at no extra cost to you. This helps support us so we can make more videos like this.
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