Tuesday, August 25, 2009

Best Smoked Salmon Ever

This recipe makes the best smoked salmon you will ever have.
Take 2 tablespoons of pickling spice and grind it in a coffee grinder. Mix that with 3 cups of brown sugar and 1 cup of Kosher salt. Coat 1 good sized salmon fillet, about 2 pounds, on both sides. Cover and refrigerate for 2 day turning after the first day. The salmon should lose a lot of water and start to firm up. If it is not firming up turn over and let sit another day.
To smoke remove from dish rub and rinse off excess coating. Dry thoroughly with paper towels. Cool smoke for 1 1/2 hours (I prefer apple, cherry or alder wood - never hickory) then wrap well in PVC. Let set in fridge over night before slicing or do as I do - freeze it over night. To slice frozen salmon remove from freezer and let thaw until it starts to soften. Using a sharp knife slice salmon at an angle to get wider slices.
This is great with bagels, cream cheese, capers and thin sliced red onions.
People will scream...

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