Recipe
January 23, 2009
House Smoked Salmon Recipe
Step 1: Lay the side of salmon on a sheet pan and evenly spread the pickling salt.
Step 2: Cover and refrigerate for 24 hours. Rinse off excess salt and pat dry.
Step 3: Cold smoke, using alderwood chips for 8 hours. Do not allow the temperature to rise or the salmon will cook. Slice thinly.
Directions
Yield:
Step 1: Lay the side of salmon on a sheet pan and evenly spread the pickling salt.
Step 2: Cover and refrigerate for 24 hours. Rinse off excess salt and pat dry.
Step 3: Cold smoke, using alderwood chips for 8 hours. Do not allow the temperature to rise or the salmon will cook. Slice thinly.