{"id":8609,"date":"2022-07-06T11:53:01","date_gmt":"2022-07-06T17:53:01","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8609"},"modified":"2023-01-23T11:16:48","modified_gmt":"2023-01-23T18:16:48","slug":"cured-and-pecan-smoked-king-salmon-with-hot-sauce","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/07\/06\/cured-and-pecan-smoked-king-salmon-with-hot-sauce\/","title":{"rendered":"Cured and Pecan-Smoked King Salmon with Hot Sauce"},"content":{"rendered":"<div class=\"entry-content excerpt\">\n<p>The key to preparing salmon this way is to make certain that your <a href=\"https:\/\/www.seafood-harvest.com\/?s=smoked\">smoke<\/a> is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels. Note: This recipe requires advance preparation.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h2>Cured and Pecan-Smoked King Salmon with Hot Sauce Ingredients<\/h2>\n<h4>For the Cure:<\/h4>\n<ul>\n<li><span style=\"color: #000000;\">2.5 cups kosher salt <\/span><\/li>\n<li><span style=\"color: #000000;\">3\/4 cup brown sugar <\/span><\/li>\n<li><span style=\"color: #000000;\">1 tablespoon freshly ground black pepper <\/span><\/li>\n<li><span style=\"color: #000000;\">1 teaspoon ground oregano <\/span><\/li>\n<li><span style=\"color: #000000;\">1 teaspoon crushed dill weed <\/span><\/li>\n<\/ul>\n<h4>For the Salmon:<\/h4>\n<ul>\n<li><span style=\"color: #000000;\">2 large salmon fillets, about 2 to 5 pounds each, or 5 small but thicker fillets <\/span><\/li>\n<\/ul>\n<h4>For the Sauce:<\/h4>\n<ul>\n<li><span style=\"color: #000000;\">Commercial <a href=\"https:\/\/www.burn-blog.com\/?s=habanero\">habanero<\/a> hot sauce <\/span><\/li>\n<li><span style=\"color: #000000;\">Commercial sherry pepper hot sauce <\/span><\/li>\n<li><span style=\"color: #000000;\">Commercial spicy mustard <\/span><\/li>\n<li><span style=\"color: #000000;\">Commercial creamy horseradish sauce <\/span><\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<h4>For the Cure:<\/h4>\n<ol>\n<li>Combine the ingredients for the cure in a bowl and mix well. Place a sheet of plastic wrap on an aluminum baking pan and spread about a 1\/8-inch thick layer of the cure blend and place the fillets on the plastic wrap. Top the fillets with 1\/8-inch of cure. Cover the fillets with plastic wrap and cure in the refrigerator for at least 2 hours; a 4-hour cure is preferable. Remove the fillets from the wrap and rinse the cure off each fillet. Allow the fillets to air dry for about 2 hours.<\/li>\n<\/ol>\n<h4>For the Salmon:<\/h4>\n<ol>\n<li>Prepare a fire in the smoker\u2019s firebox with pecan wood or other fruit or nut hardwood of choice, such as apple, apricot, peach, or walnut. When the fire stabilizes and the smoke is no longer hot, place the fillets skin-side down on racks or on the aluminum baking pan.<\/li>\n<li>Smoke the fillets for 4 to 5 hours, depending on their thickness. Regularly check the fire and fillets to make sure that the fish is smoking, not rapidly cooking.<\/li>\n<li>Serve the salmon over crackers of choice topped with any of the three sauces as an appetizer. Refrigerate any leftovers, which will keep for weeks.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/www.pexels.com\/photo\/salmon-fish-3296274\/\">Photo by cottonbro, via Pexels<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.<\/p>\n","protected":false},"author":4,"featured_media":8610,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[466,1149,1151,139,1150],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8609"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8609"}],"version-history":[{"count":1,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8609\/revisions"}],"predecessor-version":[{"id":8611,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8609\/revisions\/8611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8610"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}