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
Topic: Smoked Salmon (Read 2505 times)
