Cold Smoked Salmon

Step 1

Scale the fish on both sides with the back of a knife

Step 2

Use a pair of tweezers or pliers to remove as many of the bones from the fish that you can. Trace your finger down the fillet to help you find them.

Step 3

Cut the salmon into long uniform strips

Step 4

Create the brine by mixing 1 gallon of water and 2 cups of salt. Submerge the fillet in the mix and transfer to refrigerator. Leave overnight, or for 12 hours.

Step 5

Remove fillets from brine and rinse with cold water. Transfer to large plate.

Step 6

Create cure by mixing molasses sugar and rock salt. Spread generously onto salmon.

Step 7

Cover with plastic wrap and transfer to refrigerator. Leave for 24 hours.

Step 8

Remove from refrigerator and rinse with cold water.

Step 9

Heat smoker to 80°Add chosen wood chips.

Step 10

Place salmon fillets on rack, or pin to rack so they hang. Cook for 4-5 hours.

Step 11

Serve with your choice of garnish