Left Hand Brewing Company - Jackman's Pale Ale
- Alcohol by Volume: 5.1%
- Bottle Size: No
- Int’l Bittering Units (IBUs): 48
- Serving Temperature: 43-48° F
2 lbs. salmon fillets with skin, rinsed
2 cups water
2 cups Jackman’s Pale Ale
½ cup coarse or kosher salt
½ teaspoon dried dill
½ cup firmly packed brown sugar
3 lightly cracked black peppercorns
1 bay leaf
Heat water and beer to boiling, add salt, dill, sugar, peppercorns, and bay leaf, stirring until the sugar and salt are dissolved. Simmer 25 minutes. Allow brine to cool to room temperature. Pour over salmon and weigh fish down with a saucer. The fish should be completely immersed in brine. Refrigerate 4-6 hours. With cold water, lightly rinse brine from fish but do not remove all of it. To dry, thread a loop of dental floss through one end of the fillet and hang in a well-ventilated area or lay on a cooling rack elevated on 4 cans placed in front of a fan for 4 to 8 hours. The fish will acquire a glossy veneer (called pelz) that is dry to the touch. Heat smoker to low and add wood chips. Smoke the fish slowly, checking occasionally. For moist fish with a hint of smokiness, the time will be relatively short. If you like dry and smoky, allow a longer smoking time.
Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.
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