www.macsbbq.co.uk
Assembly…
Doc’s Cold Smoked Salmon…
18
3
Sweet, Whisky Smoked Salmon
20g salt (use non iodised salt)
10ml honey
50ml whisky per kilo of salmon
Zip-lock Bag
Fresh Salmon fillet/ side
1.
Rub the salt mostly onto the flesh of the fish, then put the remaining salt
into a zip-lock bag.
2.
Rub in the honey and place the fish into the bag.
3.
Add 15ml of the whiskey and seal the bag. Give it a shake to ensure an
even coating.
4.
Refrigerate overnight.
5.
Drink the other 35ml of whisky at your leisure to check it was suitable for
the cure. This quantity may be adjusted according to your own tastes.
6.
The next day rinse the fish briefly under cold water. Pat dry, then leave
to air dry in a cool place for around 2 hours, preferably back in the fridge.
7.
Cold Smoke
for at least 10 hours. The length of the smoking time is
entirely dependent on personal tastes, we don’t recommend smoking for
less than 10 hours, but you may want to smoke it for longer… some
people will smoke salmon for up to 30 hours.
8.
Once removed from the smoker, it is best to wrap the fish in cling film, or
vacuum seal it. Let it rest for a few days before slicing thinly, then eating.
