Dry Cured Smoked Salmon

Discussion in 'Fish' started by theelballew, Oct 20, 2014.

  1. theelballew

    theelballew Smoke Blower

    I did this last Friday....

    Dry Cure:

    Kosher Salt

    Dark Brown Sugar

    White Sugar

    Fresh cracked black pepper


    This was after the cure and rinse....patted it dry, then let it air dry another 2 hours


    Smoked it for about 1.5 hours at 160F.....

    It came out great.....Flaked off easy.....put it on a cracker for a tasty appetizer.
     
  2. brooksy

    brooksy Master of the Pit

    Looks good! Smoked salmon is always a tasty treat.
     

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