Smoked Baby Octopus
Succulently smoked baby octopus. Add to a salad, or eat as a snack!
Servings: 4 people
- 2 lbs baby octopus
- 1 quart water
- 2 T sea salt
- 1 T red wine vinegar
- 2 T olive oil
- 1/2 small yellow onion chopped
- 4 cloves garlic chopped
- 1 tsp. cracked black pepper
Mix the brine ingredients, making sure the salt is completely dissolved. Place octopus in the brine and refrigerate overnight.
Set an electric smoker to 250 degrees F.
While the smoker is heating up, soak hickory wood chips in water for 30 minutes. Remove octopus from the brine solution and arrange on the smoker shelves. When 30 minutes have elapsed, drain the wood chips and add to the smoker.
When the smoker is ready, turn the temperature down to 140 degrees. Place shelves back inside the smoker, and smoke the octopus for 1 to 1-1/2 hours, or until you achieve the desired flavor/texture.
Once you're satisfied with the results, remove the octopus from the smoker, and go to town on those bad boys! Nena likes to eat them like jerky, but I'm sure other ideas can be found online, such as adding them to a salad, or pasta. Have fun creating!
Calories: 270kcal | Carbohydrates: 5g | Protein: 46g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 3821mg | Fiber: 0g | Sugar: 1g