Cold Smoked Salmon

Cold Smoked Salmon

  • salmon fillets
  • 80 degrees brine
  1. Add 2.2 lbs of alkali to 1 gallon of water. This makes 80 degrees brine. Abode the alkali in a cooler.
  2. Place apricot fillets in 80 degrees alkali for 6 – 12 hours, depending on the admeasurement of the fillets.
  3. Remove angle from the alkali and bathe for 1 hour beneath algid active water
  4. Place on smoker arbor and dry the angle (3 hours).
  5. Smoke with algid smoke (below 70° F, 22° C) for about 16 hours.
  6. Remove the angle from the smoker and air-conditioned it.
  7. Keep refrigerated.

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