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Make dry brine mixture using 2 cups dark brown sugar, cup of kosher salt and 2 TBS of coarse ground pepper.
If you loto cavalaire have to purchase pre-frozen or even farm raised salmon for this recipe, it will still turn out great and just to prove it, that's exactly what I did.
The salmon is now ready for the smoker.Taste one and see what you think.Using a sharp knife, remove the skin from the flesh.Tip: Salmon is real bad about sticking to these racks and smoker grates.Crank Up the Heat, brussel sprouts are best when they are finished with some high heat and I especially like to find some stray crispy leaves here and there.Be sure to use my original rub ( purchase recipes here ) to give it that perfect low salt seasoning that it needs after the dry brining process.Put on the lid and place container into fridge for 6-8 hours.
Now we need to prepare the bacon so fry up about 8 slices of thick sliced bacon.For this recipe I recommend an instant read thermometer like the ThermoPop or you can use a leave-in thermometer like the Smoke by Thermoworks that alerts you when the perfect temperature has been reached.Create a thin layer of the dry brine mixture in a lidded plastic or glass container.I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.Cut the Brussel sprouts in half.Read these recent testimonies: "Love the sauce and rub recipes.You can also use other types of salmon and even frozen and farm raised salmon will become amazing once you've smoked it following the directions in this recipe.Measure 2 cups of dark brown sugar into a medium sized mixing bowl.It is a Bestseller in Barbecueing Grilling books on Amazon.You'll have to decide what you are comfortable with.When they are done, eat 2 of them for all of your hard work and tear the other 6 into bits.If you have some dry brine mixture left over, it can be discarded.When you cut them in half, this is not neccessary.Now that we have smaller pieces, it'll be really easy to remove the skin.