Mike Batsarisakis
TVWBB Super Fan
Apple Cider Cured Smoked Salmon –Wildwood Restaurant, Portland OREGON
1 cup brown sugar
1/4 cup salt
4 cups apple cider or juice
2 cinnamon sticks
1 teaspoon fennel seeds
1 teaspoon whole allspice
1 teaspoon black peppercorns
1 bay leaf
1 teaspoon red pepper flakes
6 sprigs thyme or 1/2 teaspoon dried thyme
1 large salmon fillets (about 1 pound each), skin and pin bones removed
A small bundle of wood chips or chunks
To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator.
Found the above recipe and I cooked it for Christmas Eve. Cooked salmon for 5 1/2 hours at about 212-219. Came out awesome. Barely perciptable apple cider flavor. I also made Jim Minion's and Jack Roger's brown sugar salmon rub on the soking topics of this website. That was also excellent. The brined one was just a tad more moist. The subtelties between the two were very minor. The curing method, although different did not make a difference in taste. I cured both for 1.5 hours to minimize saltiness. I also seasoned both lightly with salt, brown sugar, garlic and onion powder before placing on the cooker. I also cooked the salmon longer to achieve a dryer appetizer style salmon. Both recipes are outstanding especially mixed with creme cheese on a bagel. Everyone who tried same went back for seconds and commented that they couldn't get a better smoked salmon spread in the best bagel shop in Boston.
I strongly recommend either recipe. Mike
1 cup brown sugar
1/4 cup salt
4 cups apple cider or juice
2 cinnamon sticks
1 teaspoon fennel seeds
1 teaspoon whole allspice
1 teaspoon black peppercorns
1 bay leaf
1 teaspoon red pepper flakes
6 sprigs thyme or 1/2 teaspoon dried thyme
1 large salmon fillets (about 1 pound each), skin and pin bones removed
A small bundle of wood chips or chunks
To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator.
Found the above recipe and I cooked it for Christmas Eve. Cooked salmon for 5 1/2 hours at about 212-219. Came out awesome. Barely perciptable apple cider flavor. I also made Jim Minion's and Jack Roger's brown sugar salmon rub on the soking topics of this website. That was also excellent. The brined one was just a tad more moist. The subtelties between the two were very minor. The curing method, although different did not make a difference in taste. I cured both for 1.5 hours to minimize saltiness. I also seasoned both lightly with salt, brown sugar, garlic and onion powder before placing on the cooker. I also cooked the salmon longer to achieve a dryer appetizer style salmon. Both recipes are outstanding especially mixed with creme cheese on a bagel. Everyone who tried same went back for seconds and commented that they couldn't get a better smoked salmon spread in the best bagel shop in Boston.
I strongly recommend either recipe. Mike