Viral Dish! Dry-Brined Smoked Salmon

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Dry-Brined Smoked Salmon

"We've been gambling with smoked salmon recipes for years and this short dry-brine manner is easy and scrumptious. A go-to appetizer in our house any time there is a party. Hope you revel in. Try serving it with plain bagels and cream cheese."

Ingredients :

1 1/2 cups brown sugar, divided
1 cup kosher salt
3 kilos salmon fillets
1/2 cup honey
2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (consisting of Coca-Cola®) (optionally available)
3 cups timber chips, soaked

Instructions :

Prep :	Cook : 12M	Ready in : 10H15M

Mix 1 cup brown sugar and kosher salt collectively in a small bowl.
Spread a thin layer of the brown sugar aggregate within the bottom of a 9-inch baking pan. Arrange 2 to three salmon fillets on pinnacle; cowl with a number of the brown sugar combination. Repeat layers until all the salmon fillets are lined. Cover with plastic wrap and refrigerate, 8 hours to in a single day.
Preheat a smoker to 195 stages F (91 degrees C) according to producer's commands.
Rinse brown sugar combination off salmon fillets. Brush fillets lightly with honey and sprinkle last half of cup brown sugar on top.
Pour cola-flavored beverage into the smoker's water pan; upload water to inside 1 inch of the top. Place half of of the wooden chips across the perimeter of the recent charcoal. Place salmon at the cooking racks.
Cook salmon, including more wooden chips if needed, until an on the spot-study thermometer inserted into the middle reads a hundred forty five levels F (sixty three stages C), approximately 2 hours. Cool earlier than serving, as a minimum 15 minutes.

Notes :

Nutrition records for this recipe includes the overall amount of brine components. The actual quantity of brine fed on will range.

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