Maple-Glazed Smoked Octopus
Serves: 0 servings
Ingredients:
4
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. |
Published on Aug 16, 2024 by Luminița