Justin Posted January 11, 2019 Share Posted January 11, 2019 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 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 12, 2019 Author Share Posted January 12, 2019 (edited) Soaked with three changes of water. Patted dry then left in fridge for 8 hours. Now on smoker overnight. 15 hours Pro Q gentle stream of maple smoke Edited February 19, 2019 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 13, 2019 Author Share Posted January 13, 2019 14 hours in. It feels good but could do with more and seeing as dust not all gone after 14 hours, leaving it in 1 Quote Link to comment Share on other sites More sharing options...
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