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Unread 01-26-2013, 10:16 AM   #1
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Join Date: 08-15-11
Location: St. Louis, MO
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Default Cold Smoked Salmon (Pron)


Equal parts Salt & Sugar (2/3 Turbinado & 1/3 Brown)
Zest of Meyer Lemon, Lime, small Orange.
Juice of same
Fresh dill

After 24 hour cure and rinsed clean:

Placed on rack uncovered in refrigerator for 3 hours.
Left on rack at room temperature 1.25 hours.

Cold smoked over Alder wood 3.5 hours using a homemade Maze smoker.

Served with mustard dill sauce.
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