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.
(http://i60.tinypic.com/245lbbq.jpg)
Covered both sides of the salmon with the cure and placed it in the fridge for 3 hours
(http://i57.tinypic.com/2emgz82.jpg)
You don't want to leave the cure on the fish too long, because it would be too salty.
3 hours later
(http://i57.tinypic.com/2jxvd1.jpg)
Washed it and let set on a rack in the fridge for 2 additional hours to dry out
(http://i57.tinypic.com/wnqxc.jpg)
Onto the kettle at 300 degrees indirect. Used chunks of Hickory and Pecan for smoke
(http://i62.tinypic.com/2dbl0m1.jpg)
(http://i58.tinypic.com/2cfpldz.jpg)
And the smoked salmon is ready
(http://i57.tinypic.com/b7eyi9.jpg)
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 :)
Amazing cook. I need to try this. Thank you for sharing.
Smoked salmon is a real treat. Yours looks tasty.
Thanks MrHoss :)
Me Hoss where do you buy the citric acid powder?
Got it here:
http://www.americanspice.com/citric-acid-sour-salt/
wow that looks incredible.
Quote from: BBcue-Z on December 10, 2014, 03:00:46 PM
Got it here:
http://www.americanspice.com/citric-acid-sour-salt/
Thanks! :)
That's looks awesome. How long did it cook? Also, was the skin removed from the other side?
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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.
Care to share the amounts of the seasonings used!
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