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“Smoke your own salmon for brunches, appetizers, or just put it away for later.”
2 lbs

Ingredients Nutrition


  1. With needle nose pliers, pull any bones out of the filets.
  2. slice the filet into 4 equal portions.
  3. place the portions skin side down in a glass baking dish.
  4. mix the brown sugar, salt, and pepper in a bowl to create your curing mixture.
  5. cover all of the exposed flesh of the fillets with the curing mixture.
  6. place plastic wrap directly over the fillets then place another layer of plastic wrap over the baking dish.
  7. Place in refrigerator for 12 - 36 hours and allow the salmon to cure.
  8. after curing, take the salmon portions out and rinse them well in cool water.
  9. pat the portions dry and place them on a rack in a cool place for 2 hours (not refrigerator) - they will begin to form a shiny exterior.
  10. after the 2 hours to finish the cure, juice the limes into a bowl with the zest of one lime. Add more pepper if you like.
  11. brush the portions with the lime mixture.
  12. From here you can either cold smoke your salmon - you will have to research how this will best work for you given your smoker - OR you can do the following:
  13. Crank your smoker to 275F and let it reach temperature.
  14. Change the temperature to 150F and add your apple or alder chips.
  15. let everything smoke for 2 hours at 150F and shut the heat off. IT can sit a bit longer without heat if there is still smoke going.
  16. You can ziplock your salmon and use within a few days, or you can use a food sealer and freeze some for later. It should keep up to a year.

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