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smoked salmon is real easy to do if you keep it simple i cover the fillet with rock salt for 1 1/2 hours rinse and smoke at 120 for 4 hours using alder or cherry then i bump the temp up to 150 and smoke until fish is flaky and nice let cool and eat
dry cure it overnight in the fridge, smoke as cold as you can get it for 4-5 hours.
dry cure mix 3:1:1 seasalt:brown sugar:dried dill tips.
thoroughly cover both sides of the salmon side and leave in fridge ovedrnight.
iN morning pour off liquid and rinse rest of cure off the salmon and pat dry with kitchen paper.
leave in fridge to dry out a bit. a few hours, normally does the trick. but overnight won't do it any harm.
Smoke cold for 4-5 hours.
It's best sliced very thin at an angle so you get decent sized slices.
I'm doing some in a couple weeks so will post pics then :-)
lol but sushi has rice in it - I mean come on raw fish and maggots ?
Does that sound appetising to you lol
The thing with smoked salmon is that you've both cured and smoked it. Both are preserving techniques. Most people only like it thin sliced. Me I can eat it in chunks :-)
As an aside. If you want to make gravad lax. Use the same curing method as above but use 3:1:2 ratio. And weigh the salmon down with something heavy when it's curing. Maybe give it a full 24 hours as well. That's real good too :-)
Costco are having a £3 off a side of salmon sale in week or two (need to check dates again) so I'll be stocking up on the maximum allowed and smoking them all.