Smoked salmon is a classic. This step-by-step guide shows how to brine, dry, and cold-smoke salmon with Alder or Cherry bisquettes.
Ingredients: 1kg fresh salmon, 200g coarse salt, 100g brown sugar, black pepper, fresh dill.
Steps:
1. Mix salt, sugar, and pepper
2. Cover salmon with mixture, refrigerate 12-24 hours
3. Rinse thoroughly and dry in fridge 6-8 hours
4. Cold-smoke at 25-30°C with Alder/Cherry bisquettes for 3-4 hours