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Cured and Smoked Salmon
Cured and Smoked Salmon
Author: Reverend Eric
Ingredients
- 1 C kosher salt
- ½ cup sugar
- ½ cup dark brown sugar
- 1 tablespoon crushed black peppercorns
- zest of one lemon finely chopped
- 2 large salmon fillets or sides, pin bones removed
Instructions
- In a bowl, mix together salt, sugar, brown sugar and peppercorns.
- Lay down a length of foil then plastic wrap.
- use ⅓ of cure on plastic then lay 1 side of salmon skin side down
- top with second ⅓ of cure and then second side of salmon flesh to flesh
- use final ⅓ of cure on the top of the skin of the second piece.
- Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
- place in tray and add weight to top and then rotate after 12 hours Some juice will leak out during the process
- Unwrap fish and rinse off the cure with cold water.
- Pat salmon with paper towels then place in a cool, dry place 1 to 3 hours depending on humidity. until flesh is dry and matte-like
- Smoke fish keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees
What I’ve been cooking…
Review Overview
ease of preparation and cooking
6.5availability of ingredients
9specialized cooking utensils required
9.5
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