Cold Smoked Salmon

Cold Smoked Salmon

Ingredients
  • salmon fillets
  • 80 degrees brine
Instructions
  1. Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine. Place the brine in a cooler.
  2. Place salmon fillets in 80 degrees brine for 6 – 12 hours, depending on the size of the fillets.
  3. Remove fish from the brine and rinse for 1 hour under cold running water
  4. Place on smoking rack and dry the fish (3 hours).
  5. Smoke with cold smoke (below 70° F, 22° C) for about 16 hours.
  6. Remove the fish from the smoker and cool it.
  7. Keep refrigerated.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs