Cold Smoked Salmon

Cold Smoked Salmon

  • salmon fillets
  • 80 degrees brine
  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.

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