Maple-Glazed Smoked Octopus

Elevate your culinary skills with this exquisite recipe for Maple-Glazed Smoked Octopus. Dive into a delightful harmony of flavors as tender octopus is brined in a mixture of kosher salt, maple syrup, and water before being expertly smoked to perfection. Enjoy as a standalone dish or as an elegant addition to any seafood platter.

Ingredients

Ingredients
5	fresh cleaned octopus, cut into 6 ounce portions
1	cup kosher salt
12	ounces maple syrup
1	quart water

Instructions

• Preparation and Smoking Process

  1. Cut the fresh cleaned octopus into 6 ounce portions.
  2. In a large ziplock bag, combine kosher salt, maple syrup, and water to create the brine. Add the octopus to the brine bag.
  3. Place the brine bag in the refrigerator and let it sit overnight, flipping the bag occasionally for even coverage.
  4. Remove the octopus from the brine and pat dry.
  5. Arrange the octopus on smoker racks and let it sit at room temperature for about two hours to develop a pellicle.
  6. Preheat the smoker to 120°F (49°C) and place the racks inside. If possible, use a fan to aid in the drying process.
  7. Load the smoker with apple wood chips and maintain the temperature at 120°F (49°C) for two hours, adding wood chips as needed.
  8. Increase the smoker temperature to 150°F (65°C) and continue smoking for an additional two hours.
  9. Raise the smoker temperature to 175°F (79°C) and smoke the octopus until it reaches an internal temperature of 130 to 150°F (54 to 65°C).
  10. Once smoked to perfection, remove the octopus from the smoker and vacuum seal for future enjoyment.

Aug 16, 2024