{"id":817,"date":"2018-03-12T15:07:41","date_gmt":"2018-03-12T20:07:41","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/dev\/?p=817"},"modified":"2018-12-27T19:57:39","modified_gmt":"2018-12-28T00:57:39","slug":"slow-smoked-salmon-for-beginners","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/slow-smoked-salmon-for-beginners\/","title":{"rendered":"Slow Smoked Salmon for Beginners"},"content":{"rendered":"<p>A step by step tutorial on how to\u00a0<em>smoke salmon<\/em>\u00a0or any other fatty fish. These instructions work for other fish such as whitefish, mackerel,trout and even catfish.<\/p>\n<p><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2018\/03\/smoked-salmon1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-818\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2018\/03\/smoked-salmon1.jpg\" alt=\"\" width=\"275\" height=\"183\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>INGREDIENTS<\/p>\n<ul>\n<li>1 quart water<\/li>\n<li>1 cup (packed) brown sugar<\/li>\n<li>1 cup sugar<\/li>\n<li>1\/4 cup salt<\/li>\n<li>6 5- to 6-ounce salmon fillets with skin<\/li>\n<li>\u00bd Cup of <a href=\"http:\/\/www.firecraft.com\/category\/three-little-pigs\">Three Little Pig\u2019s All Purpose rub<\/a><\/li>\n<li>\u00bd Cup of <a href=\"http:\/\/www.firecraft.com\/category\/three-little-pigs\">Three Little Pig\u2019s Competition BBQ Sauce<\/a><\/li>\n<\/ul>\n<p>PREPARATION<\/p>\n<ol>\n<li>Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.<\/li>\n<li>Lightly apply Extra Virgin Olive Oil to non-skin side of salmon.<\/li>\n<li>Apply <a href=\"http:\/\/www.firecraft.com\/category\/three-little-pigs\">Three Little Pig\u2019s All Purpose rub<\/a> to non-skin side of salmon.<\/li>\n<li>Prepare\u00a0 Smoker with <a href=\"http:\/\/thegood-one.com\/the-good-one-hardwood-lump-charcoal\/\">All Natural Lump Charcoal<\/a> and set smoking temp to 225 degrees for the Salmon.<\/li>\n<li>Arrange salmon, skin side down, on rectangle. Place salmon on foil on smoker . Add your choice of flavor wood (Cherry) to the smoker, cook until salmon is firm to touch and glaze forms over salmon, usually 45 minutes to 1 hour.<\/li>\n<li>Remove salmon from foil, leaving skin on foil. Lightly glaze with <a href=\"http:\/\/www.firecraft.com\/category\/three-little-pigs\">Three Little Pig\u2019s Competition BBQ Sauce<\/a>, transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)<\/li>\n<\/ol>\n<p><strong>Chris Marks \u00a0CBBQE (Chief BBQ Expert) Three Little Pig\u2019s Rubs &amp; Sauces and Good-One Smoker\/Grills<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A step by step tutorial on how to\u00a0smoke salmon\u00a0or any other fatty fish. These instructions work for other fish such as whitefish, mackerel,trout and even catfish. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; INGREDIENTS 1 quart water 1 cup (packed) brown sugar 1 cup sugar 1\/4&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,315,6,17],"tags":[61,100,101,83,64,54,52,51,271,87,232,145,11,92,76,260,259,135,57,34,131,50,253,258,77,49,134,16,95,15,98,178,14,183,38,144,89,37],"class_list":["post-817","post","type-post","status-publish","format-standard","hentry","category-bbq-classes","category-bbq-tips","category-fish-seafood","category-meats","category-recipes","tag-3-little-pigs","tag-3-pigs","tag-3-pigs-bbq","tag-americas-best-bbq","tag-bar-b-que","tag-barbecue","tag-bbq-grilling","tag-bbq-rub","tag-bbqchampion","tag-brine","tag-brown-suger","tag-catfish","tag-chris-marks-bbq","tag-competition-bbq-sauce","tag-dry-rubs-for-meat","tag-extra-virgin-olive-oil","tag-fatty-fish","tag-fish","tag-grilling-sauce","tag-kansas-city-bbq","tag-recipes-for-bbq-sauce","tag-rubs-for-grilling","tag-salt","tag-slow-smoked-salmon","tag-smoke-rub","tag-smoked-barbecue","tag-smoked-fish","tag-smoked-meat","tag-three-little-pigs-bbq","tag-three-little-pigs-championship","tag-three-little-pigs","tag-three-little-pigs-all-purpose-rub","tag-three-little-pigs-rubs","tag-three-little-pigs-style","tag-three-little-pigs-touch-of-cherry-rub","tag-trout","tag-wet-brine","tag-world-champion-bbq"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/817","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=817"}],"version-history":[{"count":4,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/817\/revisions"}],"predecessor-version":[{"id":822,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/817\/revisions\/822"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=817"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=817"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=817"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}