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Smoked Salmon v3


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Defrosted a  side of salmon out of freezer,  as run out of smoked salmon!  Cure on now 53g sugar 53 g salt. Salmon weighs about 750g.  per Wade tip I blitzed the sugar salt before applying to salmon. I did this by drying the plastic packaging it came in , and applying cure to salmon in there so it is neat and tidy and then moved the salmon to the baking tin with slanted grate. Any cure left in packaging I tipped on top of the salmon


Clingfilm loosely on top and put in fridge.



Will leave it until tomorrow so that  will be about 23 hours.  Then it will be rinse pat dry and leave wrapped in fridge for an hour or so then into the wsm to smoke  or if it is dry the eco smoker

Will be using maple dust


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