Brined and Smoked Octopus (Gluten-Free, Paleo)

Learn how to smoke perfect octopus so the meat is super tender.

Ingredients

• 5 pounds fresh octopus, cleaned
• 1 cup kosher salt
• 1-1/2 cups brown sugar or puremamaple syrup for paleo
• 1 quart filtered water (or more to fully cover the octopus)
• Fresh lemon wedges for serving
• Water
• Lemon slices
• Maple or apple wood chips

Instructions

1. Slice octopus into 6 oz portions.
2. Whisk salt, syrup, water. Brine octopus in bag or dish overnight.
3. Place racks on paper-towel lined counter.
4. Rinse octopus, pat dry. Pellicle forms 1-2 hrs.
5. Load smoker tray, water bowl. Preheat to 120°F.
6. Low smoke octopus 2 hrs, add chips, water.
7. Smoke at 150°F, 2 hrs. Add chips, water.
8. Cook at 175°F to 140°F internal temp.
9. Serve with lemon or vacuum seal when cool.

Nutrition Information: 

Amount Per Serving: 

CALORIES: 678 TOTAL FAT: 7g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 272mg SODIUM: 8900mg CARBOHYDRATES: 65g FIBER: 1g SUGAR: 48g PROTEIN: 85g