Ingredients
1
Fresh Salmon Fillet, skinned and pin bones removed
3
cups Turbinado Sugar
1
cup Sea Salt
1
¾ cups Kosher Salt
¼
cup Smoked Salt
2
TBS Cracked White Pepper
2
TBS Cracked Black Pepper
The
Juice and Zest of 2 Limes
¼
cup of Fresh Rosemary Leaves - bruised
Directions
Pour
the lime juice over the fillet and refrigerate for an hour.
Combine
sugar, salts and peppers and pour half onto a sheet of aluminum foil.
Lay
the salmon on the salt. Sprinkle the
zest and rosemary over the fillet and then cover with remaining sugar, salt and
pepper mixture.
Tightly
close the foil into a packet and refrigerate for 36 hours to cure.
Remove
the salmon from the packet, lightly rinse the fillet then place on a rack in
the smoker.
Cold
smoke the salmon for 2 hours with alder chips / pellets / wood.
Thinly
slice and serve.
Letting cure for 48 hours and going 4 hours on the smoke gives a sweeter flavor with a better and deeper smoke flavor.
ReplyDeleteI just did 2 fillets, doubling the recipe, and left the skin on. I pplaced the first fillet meat side down into the cure, then a small amount of the cure on the skin, placed the second fillet skin side down and covered with the remaing cure.
I smoked the salmon skin side down and opened my vent to have more smoke pass over the fillets.
Keeping the skin on kept the salmon from flaking apart (and the skin was much easier to remove).