Cold smoked salmon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Was it saltier? Absolutely! LOL just the way my dad likes it. The tail trim and the belly will be taken to him this weekend at the farm. He loves the saltiness of it. I have 2 more filets in the box now that will be for him, and they will dry brine for 48 hours to increase the salinity. Due to the stroke meds he takes, he can't really taste much. That's why we don't let him cook for us! :biggrin:

For the dry brine

2-cups brown sugar
1-cup kosher salt
White pepper ground until I thought it was right
Cure #1- weighed out 3 grams to meet the requirements for the fish weight.

I've used this for quite a few years and stick to it since the family likes it. If it's just for me and my sons, I'll add some other spices and do a final glaze made from whiskey, honey, and garlic. That rocks!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky