Maple Glazed Salmon / Jeff Philipps recipe
So I'm planning on hot smoking a couple of salmon filets in my Bradley for a dinner party tomorrow, following Jeff Philipps' recipe (I'm signed up for his emails).
Now -- this requires smoking the salmon at 100 degrees for the first two hours, then increasing to 150, and after that letting it get to 175.
Since we haven't splurged on the Maverick thermometer yet, does anyone have a tip as to how we can get this as accurately as possible?
Secondly, is this hot-smoking or cold smoking? I'd really like to make *cooked* salmon with a smoky flavor, not interested in lox at this point (some other day, for sure)... color me confused, I'm a bloody newb after all.
Knowing all y'all are waiting with bated breath to hear how the salmon experiment went.....
I am happy to report that it went *very* well. Despite a snafu with the temp for the first couple hours (it was at a 100 when I left for errands, but was up to 150 when I returned), the salmon turned out *perfectly*: smoky with a nice touch of maple and a bit of a kick from the rub, cooked without being overdone (my biggest fear) or dried out. Really, just the way I wanted it to be.
I had about 5 lbs. for a dinner party of 12, but people snarfed this down like there's no tomorrow, and we have maybe 4 oz. left = lunch for me today :-)
Guess I can trust Mr. Phillips -- no more fretting from now on.
Ok, here goes:
Brine Time: 8-10 hours
Dry Time: 2-4 hours (pellicle formed)
Cook Time: 6 hours
Smoker Temp: 100/150/175
Meat Finish Temp: 145 F (I never checked the internal temp)
Recommended Wood: Alder, Oak or Apple (I used apple)
2-3 lb salmon
Maple/Brown Sugar Brine
Jeff's rub (a fairly basic bbq rub -- just use spices you like)
Pure maple syrup
Maple/brown sugar brine:
1 quart of cold water
1/4 cup of Kosher salt
1 cup of brown sugar
3/4 cup of maple syrup
1/4 cup of Jeff's rub recipe
Brine overnight or 8-10 hours.
Then let the fish dry for a good long time before you put it in the smoker. Even though I let it dry in the fridge for a good 3-4 hours, I don't think the mysterious "pellicle" ever really formed, so I had a bit of albumin leakage, but nothing crazy. Didn't really affect the flavor, either.
Apply a little mustard and the dry rub, then start the filets at 100°F for the first two hours. Put them on parchment paper skin-side down so it doesn't stick to the racks.
Raise the temp to 150 for the next two, then finish at 175 for another two hours (I did the last two in the oven).
For the last two hours, Jeff recommends to glaze the salmon a few times with the maple glaze:
3/4 cup of pure maple syrup
2 Tablespoons of Jeff's rub
That's pretty much it.
re: c oliver
His book "Smoking Meat: The Essential Guide to Real BBQ" was a great purchase -- I've made three of his recipes so far and they were *all* winners (and I NEVER follow recipes :-)).
Haven't even peaked into Smoke & Spice at this point..... but I will, for sure. I'm on the smoking train and it's picking up speed. Wheeeeeee.......
Seems like cold/hot combo method, then. I brined the filets overnight in a maple brine (water, brown sugar, salt, maple syrup, a little rub), and now they are drying in the fridge to have that pellicle develop.
I'll likely follow this recipe to a T and won't fuck around with temps or times, particularly given my success with the ribs.
Will post on the results, for sure.
You didn't supply the recipe, just smoking/cooking info. I think that recipe is first cold smoking for flavor, then hot smoking to cook. Is smoke used for the whole cooking time?
Cold smoking requires first curing with salt/s and sugar for a period of time at cool temps. (under 41 F), then drying the meat/fish at cool temps. Then smoking the cured meat/fish at 100F or lower for a period of time.
Basically cold smoking is 100F and under (preferably 90 F or less.). Hot smoking is 140 F and up and is also cooking.
With fish you need that cold smoke start because it cooks so fast and smoke won't really penetrate well once it starts cooking. So you have the 100F. But to me, 2 hours isn't necessary. You just need to keep it at the 100F long enough for the amount of smoke you want. Then stop smoking and slowly take up the temp. For me personally, 30-60 minutes would be enough smoke at 100 F.
You really need a thermometer, preferably a dual one. Because you absolutely need to know the internal meat temp. as well as the smoker temp. The thermometers built into smokers can be off huge amounts. I have seen them be off 50For more degrees.
To me this seems to call somewhere between hot and cold smoking. I think with the final bump in temp, it will be cooked, and maybe it will be really good. I know that I never would have, on my own, tried to "cook" salmon at such a low starting temperature. I am very interested in how it turns out, and how you think it compares to either cold-smoked or just grilled salmon. Please keep us posted on how it comes out!