Cold Smoked Salmon

pnoon · 10-30-2011, 12:24 PM

Dry Cure For Salmon - 1.5 lb. fillet

1/2 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1 tsp pink salt
1 tsp ground white pepper
1 tsp allspice
1 tsp ground bay leaf
1/2 tsp ground clove
1/2 tsp ground mace

1.5 Tbsp dark rum
1.5 lb salmon fillet

Place half of the dry cure in a dish/pan. Place salmon. Sprinkle rum. Coat with remainder of cure. Cover in plastic wrap. Place 5-8 lb. weight on top.
Refrigerate ~36 hours or until thickest part feels dense and stiff.

Rinse thoroughly. Pat dry.

Place on rack over a pan and refrigerate uncovered for 4-24 hours. I did 12 here and it worked fine.

I then put it in my cold smoker for around 3 hours.

10-30-2011, 12:24 PM	#1
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Cold Smoked Salmon Dry Cure For Salmon - 1.5 lb. fillet 1/2 cup kosher salt 1/4 cup sugar 1/4 cup brown sugar 1 tsp pink salt 1 tsp ground white pepper 1 tsp allspice 1 tsp ground bay leaf 1/2 tsp ground clove 1/2 tsp ground mace 1.5 Tbsp dark rum 1.5 lb salmon fillet Place half of the dry cure in a dish/pan. Place salmon. Sprinkle rum. Coat with remainder of cure. Cover in plastic wrap. Place 5-8 lb. weight on top. Refrigerate ~36 hours or until thickest part feels dense and stiff. Rinse thoroughly. Pat dry. Place on rack over a pan and refrigerate uncovered for 4-24 hours. I did 12 here and it worked fine. I then put it in my cold smoker for around 3 hours. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden Last edited by pnoon; 01-21-2012 at 07:26 AM. Reason: forgot the white pepper