Cold Smoking Salmon Recipe
Ingredients
1 Pound salmon
1 Tbsp pepper flakes
1 Tbsp fennel
1 Tbsp dill
½ Tsp salt and sugar
Preparation
In one bowl, mix ½ tsp salt and sugar together with other seasonings of your choice (1 tbsp pepper flakes, 1 tbsp fennel, 1 tbsp dill, etc).
Once you're done curing your 1 pound salmon, you end up with gravlax which is graved salmon filled with seasoning.
In order to have that perfect salmon to bisquette flavour ratio, smoke your salmon for 6 hours. Cold smoke with maple bisquettes. The temperature is always below 100ºF (37.8ºC). Once you’re done smoking it, you can now enjoy the delicious taste of salmon!
Recipe by: Fishing With Rod
Maple
Wood
With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
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