Smoked Cured Peppered Salmon

[troutman]

Jeff’s Smoked Cured Peppered Salmon<br><br>- 3-3½ pounds fresh Salmon Fillets, preferably with skin<br>- 1 cup firmly packed light or dark Brown Sugar<br>- 6 tablespoons table Salt<br>- 1 tablespoon minced Fresh Ginger, do not use powdered!<br>- 3 dried whole Bay Leaves<br>- 1 teaspoon crushed, Whole Allspice, do not use ground!<br>- ½ cup mixed Whole Peppercorns, (use pink/red/green for milder flavor, or use white/black for stronger flavor)<br>- ½ cup Honey or substitute: white corn syrup<br>- 20-30 pieces of large Wood Chunks, preferably hickory, alder, mesquite, or fruitwood (smaller chips burn faster and require more attendance)<br><br>In a saucepan, bring 1½ cups of water to a boil. Add sugar, salt, ginger, bay leaves, and allspice. Boil over high heat and stir until sugar dissolves. Add 8-12 ice cubes to cool brine. If desired, remove one or more bay leaves to lessen strength.<br><br>Rinse salmon fillets and pat dry; place in large freezer bag(s). Pour brine solution and remaining bay leaves over salmon fillets in plastic bag. Chill in refrigerator for 6-30 hours. Occasionally lift bag and squeeze gently to move solution around salmon. Soak wood chunks in water for at least four hours.<br><br>If using a smoker, then follow appropriate instructions. If using a barbecue, mound 20-30 charcoal pieces on the left and right sides of the barbecue. Light charcoal.<br><br>Pour sufficient hot water over the peppercorns to allow them to float. Soak for at least one hour.<br><br>Remove the fish from the refrigerator and pour off brine. Rinse the fillets with cold water and pat dry. Set skin side down on pieces of tin foil and cut foil along the outline of the fillets. Alternatively, you can place the salmon skin side down on perforated tin broiling trays.<br><br>Rub honey over the top of fish, drain peppercorns, and spread evenly over the fillets, pressing slightly to set them into the honey and fish.<br><br>When coals are hot, drain wood chunks and scatter half of them onto hot coals, reserving the other half for later in the smoking process. Set grill grate about 4-6 inches away from coals. Place the salmon on foil in center of smoker (or grill). No coals should be under the fish or else it will burn. Add additional charcoal and wood chunks to the fire as needed. Keep fire hot and wood smoking. <br><br>Cook salmon approximately 30-45 minutes. The thickest part of the fillet should be firm. Allow salmon to cool and enjoy!<br><br><br>Jeff Jost