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Cold Smoked Salmon Recipe

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This recipe for Cold Smoked Salmon is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry Cure for 1½ lbs.
½ cup Salt
¼ cup Demerara sugar
¼ cup Sugar
1 tsp Cure No. 1
1 tsp White pepper
1 tsp Allspice
1 tsp Ground bay leaves
½ tsp Ground Cloves
½ tsp Mace
1½ tbsp Dark Rum
Directions:
Directions:
Remove pin bones from the salmon. Make dry cure. Sprinkle rum on the salmon. Place rub on the flesh side. Put together flesh side to flesh side. Place a board on top and put weight on the board. Cure for 36-48 hours until the thick part is dense and stiff. Rinse then pat dry. Refrigerate for 24 hours. Cold smoke for 6 hours. Do not let the temperature go above 90º F.

 

 

 

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