Morton tender quick smoked salmon

Morton Tender Quick mix. Season flesh side of salmon with the Dijon mustard salt and pepper.

Just add the wood.

Morton tender quick smoked salmon. My curiosity was perked when I read that it uses 23 cup of Mortons Tender Quick MTQ. Have never seen that before. Has anyone ever used MTQ for smoked salmon.

Here is the recipe from the magazine. One thing it doesnt mention is any temperatures for the 5 to 8 hour smoke. It uses liquid Hickory smoke Yuk.

MORTON TENDER QUICK For Home Meat Curing. Morton Tender Quick is a fast-cure mix so you can cure meat poultry or game right in your own kitchen. It gives meats a tasty cured flavor and characteristic pink color.

Works particularly well with small cuts of meat. Preheat smoker to 225 degrees using fruit wood like cherry or apple. Prep and clean salmon and pat dry.

Season flesh side of salmon with the Dijon mustard salt and pepper. Place on smoker and cook until the internal temperature of the salmon reaches 140 degrees F. Directions This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down.

Just add the wood. For indoor cooking preheat the oven to 325 degrees and open windows wide. Place the soaked chips in the bottom of a heavy duty roasting pan.

Season the fish with the. In a small bowl mix Morton Tender Quick mix or Morton Sugar Cure plain mix remaining ingredients and spices. Rub mixture into all sides of brisket.

Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness. Place brisket in Dutch oven.

Add water to cover. If Mortons says 1 tbsp per pound of fish Id weigh each fillet or piece and then weigh out the proper amount of TQ for each piece. Rub the proper amount of TQ onto each piece then do the salt and sugar rub.

Id experiment with a few small pieces separately. Use full 41 see how it turns out. Bring the smoker up to 200 degrees.

Use ONLY alder wood chips when smoking fish. Get the smoker smoking and working quickly put the trays of fish in the smoker. Smoke for 2 hours and allow the temperature to come down to 70 or below.

Morton Tender Quick This mix is a fast cure product that has been developed as a cure for meat poultry game salmon shad and sablefish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. Tablespoon of Tender Quick and 2 tablespoons of brown sugar per pound of meat.

Rub in the Tender Quick and pack the sugar around the loin. Place it all in a large freezer bag and refrigerate for 6 days. Gently redistribute the sugar and Tender Quick twice a day to ensure even curing.

Remove the loin rinse well and smoke gradually up to 155F. To smoke the salmon preheat smoker to 150 degrees. Place salmon directly on the grate.

Smoke the salmon until it is firm and tender and reaches 145 degrees about three hours keeping the temperature very low around 130 to 150 degrees. Recipe tips and variations. Morton Tender Quick mix is a fast cure product that has been developed as a cure for meat poultry game salmon shad and sablefish.

It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. Morton Tender Quick mix. Morton Tender Quick is a blend of salt sugar and other meat curing ingredients formulated for a fast cure action improved flavor and development of color.

Use to cure meats and fish like poultry spareribs bacon shad salmon and sablefish right in your kitchen. Ingredients 2 pounds steelhead trout fillets 2 tablespoons olive oil 4 cloves garlic chopped 1½ tablespoons dried rosemary crushed 1 cup sugar-based curing mixture such as Morton Tender Quick 1 quart water ground black pepper to taste 1 pound alder wood chips soaked in water or wine. Salmon Fillets Smoked Using The Hot Smoking Method Brine Recipe for Four Pounds of Salmon 1 gallon cold water 1 and 12 cups table or canning salt or 2 cups Morton Kosher Salt.

How to dry brine and smoke salmon. Cut salmon into fillet-size pieces about the size of your hand or palm. Leave the skin on and rinse well under cold water.

Drain and pat as dry as possible with paper towels. Place salmon skin-side-down on a baking rack inside a bake sheet. Whisk water salt and sugar together in a large bowl until sugar and salt are completely dissolved.

Step 2 Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. 1 Tbsp brown sugar.

2 tsp maple syrup. 2 tsp cracked black pepper. 1 tsp crushed red pepper flakes.

After the bacon is cured and rinsed rub with an additional tablespoon of cracked black pepper. Maple Bacon Cure per pound of pork belly 1 Tbsp Morton Tender Quick. Meat to be smoked Ive done poultry beef venison elk and fish Mortons Tender Quick found on the bottom shelf of the spice display in your market or ask for it.

Wrights Liquid Smoke or other liquid smoke that you can buy cheaper. Found in the BBQ sauce section usually. Pam or similar cooking oil spray.