How to Smoke Salmon Big Green Egg Please note recipe in CELCIUS

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Zd26E-aL8uo

Please note: the temperature shown is in degrees Celcius. • This video shows you how to make smoked salmon on the Big Green Egg. This smoked salmon recipe is a hot smoked salmon'' using a dry brine. It is easy to do and the result will be delicious! • • It explains very clearly: • How to dry brine the salmon • At what temperature to hot smoke the salmon • For how long to smoke the salmon • For more inspirational, tasty recipes visit: http://www.biggreenegg.eu/en/inspirat... • For instructional video's on how to use the Big Green Egg see: • Big Green Egg Instructions - Lighting... • Follow our European channel on Facebook: https://www.facebook.com/biggreenegge... • Follow our European channel on Instagram: / biggreeneggeu • Follow our European channel on Twitter: / biggreeneggeu • Smoked salmon • Preparation time: 5 minutes, excl. 4 hours for pickling • Preparation time: 20 minutes • Ingredients • 1 salmon fillet or sliced salmon with skin • 1 part coarse sea salt • 1 part sugar • Required accessories: • Apple Wood Chips • ConvEGGtor • Place the salmon skin-side down in a bowl or on a plate. Sprinkle evenly with the salt and then with the sugar. Cover the salmon with plastic wrap and pickle in the refrigerator for four hours. • Slide the air regulator at the bottom of the Big Green Egg ceramic base completely open. Ignite the charcoal in the Big Green Egg with three fire starters and leave the lid open for about 12 minutes. In the meantime, soak a handful of Apple Wood Chips in water. • Take the salmon out of the refrigerator and rinse off the sea salt and sugar under cold running water. Blot the salmon dry with paper towel and cut, if you’re using a fillet, into equal pieces of the desired size. • Sprinkle the soaked Wood Chips on the glowing charcoal. Place the convEGGtor and lay the standard grid in the EGG. Place the salmon fillets on the grid and close the lid. Close the bottom air regulator to about half a centimetre and open the dual function metal top about 1mm to allow the EGG to reach a temperature of around 90 °C. Let the salmon smoke for about 20 minutes. • Take the salmon fillets from the EGG, remove the skin and serve with a garnish of your choice.

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