dailyrecipes
Cook
- Joined
- Jul 2, 2005
- Messages
- 64
Smoked Salmon Rub Ala Bear
1 lg Salmon or Trout
1 c Salt (iodized, kosher, sea)
1 c Brown Sugar
1/4 c Lemon Pepper
Mix all the dry items
Lay out a piece of plastic wrap long enough to well wrap both filets.
Lay a filet scales down 5 inches up from the bottom of the wrap (lengthwise so the ends are left open).
Pack all the "rub" on top of the filet.
Lay the other side face down into the "rubbed" fish. You should now have the semblance of a sugar stuffed fishie.
Flip the bottom of the wrap up over the top of the fish and wrap that sucker tightly (leaving the ends open).
Put on a cookie rack (or some such) in a baking dish and in the frig. Let sit 24 hours. Brown water will roll out of the ends that you left open.
Remove from wrap and scrap off excess rub.
Let stand and air dry for 3 hours.
Smoke at 160 degrees for 2-4 hours (when it starts to flake apart with a fork it's done)
I'va always used cherry wood for it.
1 lg Salmon or Trout
1 c Salt (iodized, kosher, sea)
1 c Brown Sugar
1/4 c Lemon Pepper
Mix all the dry items
Lay out a piece of plastic wrap long enough to well wrap both filets.
Lay a filet scales down 5 inches up from the bottom of the wrap (lengthwise so the ends are left open).
Pack all the "rub" on top of the filet.
Lay the other side face down into the "rubbed" fish. You should now have the semblance of a sugar stuffed fishie.
Flip the bottom of the wrap up over the top of the fish and wrap that sucker tightly (leaving the ends open).
Put on a cookie rack (or some such) in a baking dish and in the frig. Let sit 24 hours. Brown water will roll out of the ends that you left open.
Remove from wrap and scrap off excess rub.
Let stand and air dry for 3 hours.
Smoke at 160 degrees for 2-4 hours (when it starts to flake apart with a fork it's done)
I'va always used cherry wood for it.
