I had smoked octopus on a stick at a coastal seafood market a few years ago and fell in love. The soft texture was unlike anything I'd had before. Four smokers and dozens of pounds of octopus later, I have successfully re-created this blissful experience. —ArdorFarm
many (or just one if you are as obsessed as I am)
fresh cleaned octopus
In This Recipe
Cut octopus into small portions - I go for 6 ounce chunks.
Combine brine ingredients - kosher salt, maple syrup and water in a large ziplock bag.
Add octopus to the brine bag.
Place in refrigerator and let sit overnight, flipping the bag every once in a while to ensure coverage.
Remove octopus from brine and pat dry.
Place octopus on smoker racks.
Let sit at room temperature for about two hours to develop a pellicle. If you can run a fan over the meat that helps.
Place racks in smoker. I use an electric smoker so I can adjust the temperature.
Load the smoker with wood chips. I use apple.
Start smoker at 120 degrees. Run at this temperature for two hours. Load wood chips as necessary.
Raise smoker temperature to 150 degrees for two hours.
Raise smoker temporature to 175 degrees until octopus reaches an internal temperature of 130 to 150 degrees.
Remove from smoker and vacuum seal for future enjoyment.