I make up a mix of 50:50 salt & sugar. About half a cup of each is enough for a 250-300gm piece of salmon. You can easily scale this up if you have a bigger chunk of fish.
I'll usually add a teaspoon of fennel seeds, you can choose to pre-roast them if you wish.
Put half the salt/sugar mix in the bottom of a non-reactive dish. Place the salmon on top of that. Sprinkle with the balance of the salt/sugar mix. Put it, uncovered, in the fridge overnight (24 to 36 hours is best).
The salmon should now be firm. Give it a good rinse under cold water, dry it with some paper towel, and wash it with a nip of gin (or other spirit). Place it back in the fridge overnight.
Set up your smoker for cold smoking. I use a 6" A-maze-n smoker tube, which gets me about 2 hours of smoke with minimal heat. You want to ensure the salmon never gets above 40 deg C during the smoke, otherwise it will start to cook. You can put some bowls full of ice in the smoker to act as a heat-sink.
Place your cured salmon on a tray or non-stick mat, and leave in your smoker for 2 hours or so. Wrap it, or vacuum seal if you can, and put it back in the fridge overnight.
Salmon will keep for a couple of weeks in the fridge. Unless you eat it all...
frodaddy: 128 days between brews, finally broke the drought!
Sept 21, 2021 8:18:27 GMT 10
Lord Raja Goomba I: Why do so many people think "newer is better" with kegs, when the cheap Chinese junk that come from KL/KK are thin, rubbish quality and the older American and West German ones are clearly better quality. 😱😤
Aug 23, 2021 17:15:54 GMT 10
miceandgods: I wonder if the mrs will notice the 30kgs of pork jowls in the fridge...
Jul 27, 2021 18:12:01 GMT 10
Clickeral: Stout is what jumps to mind for me
Jun 30, 2021 14:23:34 GMT 10
frodaddy: Reminder to clean your drip trays guys and girls!
Apr 4, 2021 16:49:07 GMT 10