Salmon Burnt Ends
Get your Pit Boss fired up for this smoked salmon burnt ends recipe. It just like meat candy but better
Equipment
- Pellet grill or charcoal smoker
- Choice of Pit Boss wood chips
- Mixing bowl
- Sharp knife
- Wire rack
- Airtight container
- Thermometer probe
- Basting brush
- Aluminum foil
Ingredients
- 2.5 lbs Salmon side
Cure Ingredients
- 1½ cups brown sugar
- ¼ cup kosher salt
- ½ cup honey
Basting/Glaze Ingredients
- 2 tbsp butter
- 2 tbsp apricot jam
- 1 tbsp soy sauce
- 1 tsp sriracha/hot sauce
Garnish Ingredients
- sesame seeds
- fresh chopped chives
Instructions
Step 1: Cure & Preparation Of The Salmon
- Cut into 1.5-inch bite-size pieces.
- Add salmon into an extra large zip lock bag.
- Add curing mix and massage until coated.
- Sit in the fridge for 12-14 hours.
- Rotate every 4 hours or so to ensure even brining.
- Empty the zip lock bag into a colander.
- Strain out the excess liquid.
- Rinse with fresh water for 1 minute to remove all cures.
- Pat dry with a paper towel then place on a wired rack.
- Let it sit in the fridge for 1 hour to dry.
Step 2: Smoking The Salmon
- Set the Pit Boss Smoker to 200F.
- Place the rack into the middle of the smoker.
- Drippings will be caught by placing a foil-wrapped pan beneath.
Step 3: Making The Glaze
- Make the basting glaze as per the directions above.
Step 4: Apply The Glaze
- After cooking for an hour begin baste with liquid every 30 min.
- Smoke for another 1.5 hrs or until the salmon is at least 140°F
Step 5: Create Your Dishes & Enjoy
- Remove the salmon burnt ends and portion them up.
- Sprinkle the garnishes on top.