A D Livingston

2-Day Smoked Salmon

Preparation info
    • Difficulty

      Easy

Appears in
Cold-Smoking & Salt-Curing Meat, Fish, & Game
Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

This salmon method calls for a relatively short cure and short smoking time. After smoking, the fish should be cooked by some method of your choice, or used in the recipes set forth later in this chapter.

Ingredients

  • 1 very fresh salmon, about 10 pounds
  • 1 gallon good water

Method

Fillet the salmon and rinse it. Mix the tender Quick and brown sugar into the water. Put the salmon fillets into a nonmetallic container and cover them with the curing mixture. Place a plate on top so that the salmon fillets are completely submerged, then place the container in the refrigerator for about 24 hours. Remove the salmon fillets and air-dry them. Then arrange the fillets on your smok