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Author Notes: 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
Serves many (or just one if you are as obsessed as i am)
pounds fresh cleaned octopus
cup kosher salt
ounces maple syrup
- 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.