- Salmon Recipe
Ingredients
Salmon fillets- 3 pounds
Brown sugar- 1 cup
Kosher salt- ½ cup
Dried dill weed- 3 tablespoons
Ground black pepper- 1 tablespoon
Slice the fillets into 5-inch lengths. Wash, pat dry, and coat the sides of fillets with salt and sugar mix. Now place the fillets in a dish and keep it inside the fridge for 4 to 5 hours. Rinse the excess quantities of sugar and salt on the salmon. After this coat, the salmon fillets with pepper and dill weed and place them inside a cooling rack and dry them for 2 hours. The fillets turn into pellicles and these hold good amount of moisture as it smokes. Now it’s time to get the smoker ready. Fill the wood chip box of your electric smoker with chips, place the salmon in the smoker and shut the door and On the smoker. Smoke the pellicles for 3 hours at an internal temperature of 155 degrees. Take the fried salmon out and allow it to cool.
- Smoked Babyback spareribs
Ingredients
Baby back ribs- 2 slabs
Rib rub- ½ cup
Apple juice- ½ cup
Water- ½ cup
Take the baby back slabs and coat spices on both sides. Fill the water pan with hot water and place it inside the smoker. Place the wood chips near to the electric element. In the Masterbuilt smokers, you have separate inlet for putting wood chips. Then place the slabs over the top rack of the electric smoker and shut the smoker door. Plug in the smoker and set the temperature to 225 degrees. When the wood chips are smoked out add more through the wood panel. However, do not remove the door of the smoker for first 2 or 3 hours. Then start basting apple juice and water over the ribs every half hour. After 4 hours check if the ribs are done. The meat should rip apart easily when the bones are stretched out from each other. For more information visit our website :: www.electricsmokerarena.com