Salmón ahumado en caliente

Ingredientes

• 2 lbs salmon filets (skin on)
• 1 quart water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tbsp brown sugar
• 1/2 tbsp Kosher salt
• 1/2 tbsp black pepper
• 1/2 tbsp granulated garlic
• 1/2 tbsp smoked paprika
• 1/2 tbsp chili powder

Preparación

1. 1

   In a pot over medium heat, bring the quart of water to a soft boil.

2. 2

   Once the water is boiling, add the kosher salt and brown sugar. Simmer for 20 minutes, or until the salt and sugar are fully dissolved.

3. 3

   Transfer the brine to the fridge to cool for 30 minutes.

4. 4

   Place your salmon in a plastic or glass container with the skin facing upward. Pour the cooled brine mixture over the top of the salmon, cover, and put back in the fridge for at least 4 hours (8 hours is recommended).

5. 5

   After the salmon has brined for at least 4 hours, remove it from the brine and rinse it under cold water to remove any excess salt.

6. 6

   Lay the salmon on a wire rack or baking rack and let it sit at room temperature for 2 hours to dry out. You will notice a shiny, skin-like pellicle form on the outside of the salmon during the drying process.

7. 7

   Preheat your smoker to 175°F.

8. 8

   Combine all of the dry rub ingredients in a bowl, then season each salmon filet with the rub mixture.

9. 9

   Transfer the seasoned salmon filets back to the wire rack with the skin facing down.

10. 10

    Place your salmon on the smoker and let it smoke for 2 to 3 hours, or until the internal temperature reaches 150°F. Start checking the temperature of the salmon at the 2 hour mark.

11. 11

    Once the salmon reaches an internal temperature of 150°F, remove the rack from the smoker and let it cool at room temperature for 1 hour.

12. 12

    Store salmon in the fridge until ready to serve – up to 1 week.