Smoked Salmon

[BBcue-Z]

Started with the cure, which is mostly sugar and salt and few spices:
Brown and whit sugar, kosher salt, allspice, coriander, cumin, black and white pepper, garlic and onion powder, thyme and oregano powder, and citric acid powder.

Covered both sides of the salmon with the cure and placed it in the fridge for 3 hours

You don't want to leave the cure on the fish too long, because it would be too salty.
3 hours later

Washed it and let set on a rack in the fridge for 2 additional hours to dry out

Onto the kettle at 300 degrees indirect. Used chunks of Hickory and Pecan for smoke


And the smoked salmon is ready

I can't believe they charge so much $$$ at the restaurant for a 2-inch piece of smoked salmon. This whole thing cost me $16 and tasted so much better

[argentflame]

Amazing cook. I need to try this. Thank you for sharing.

[MrHoss]

Smoked salmon is a real treat.  Yours looks tasty.

[BBcue-Z]

Thanks MrHoss

[eccj]

Me Hoss where do you buy the citric acid powder?

[BBcue-Z]

Got it here:

http://www.americanspice.com/citric-acid-sour-salt/

[GregS]

wow that looks incredible. 

[eccj]

Got it here:

http://www.americanspice.com/citric-acid-sour-salt/

Thanks!

[aguyindallas]

That's looks awesome. How long did it cook? Also, was the skin removed from the other side?


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[BBcue-Z]

Thanks aguyindallas
The salmon was skinless and boneless that I got from Costco. I think it took around 30 min to cook. I don't usually time it, but as soon as it starts flaking and has that nice sheen on it, it's done.

[aguyindallas]

Care to share the amounts of the seasonings used!


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