Recipe here at
www.newenglandprovisions.com
Also a YT clip.
Maybe someone can cut and paste the recipe for me.
As I don`t know how to do that.
Basically goes something like this.
2-3lb boned and skinned salmon fillet.
Rinse in fresh cold water.
Med depth pan large enough to hold entire fillet flat.
Place half inch of coarse kosher salt on bottom of pan.
Place fillet on top of salt and cover exposed fillet with another half inch of salt.
Cover with lid or Glad wrap and place in fridge for 13hrs
After time is up,remove and rinse salt off fillet.
Remove all salt from pan.
3/4 fill pan with fresh cold water(hence deeper pan).
Cover and place back in fridge for 1 hour.
Rinse fillet again.
Do not pat dry.
Place fillet on cake rake on clean pan.
Do not cover fillet at this stage.
Back into fridge over night.
Next  day fillet will be firm to touch as the salting process has removed a lot of the water content in the fillet.
But the natural oil of the fish remains.
Then a 2 hour cold smoke.
Rest,slice as thin as you can an serve with plain crackers/bread etc.
It is important to mention to pay close attention to hygiene,as this is a raw product.
Also ambient air temp should not be high either.
To minimise bacteria multiplying whilst cold smoking.
Probably a good winter project.
Unless you have a basement or cool room.
Lot of work but the salmon looked divine.
Have not tried the above myself just passing it on.
Cheerz
 

 

3rnzir wrote: Recipe here at www.newenglandprovisions.com Also a YT clip. Maybe someone can cut and paste the recipe for me. As I don`t know how to do that. Basically goes something like this. 2-3lb boned and skinned salmon fillet. Rinse in fresh cold water. Med depth pan large enough to hold entire fillet flat. Place half inch of coarse kosher salt on bottom of pan. Place fillet on top of salt and cover exposed fillet with another half inch of salt. Cover with lid or Glad wrap and place in fridge for 13hrs After time is up,remove and rinse salt off fillet. Remove all salt from pan. 3/4 fill pan with fresh cold water(hence deeper pan). Cover and place back in fridge for 1 hour. Rinse fillet again. Do not pat dry. Place fillet on cake rake on clean pan. Do not cover fillet at this stage. Back into fridge over night. Next  day fillet will be firm to touch as the salting process has removed a lot of the water content in the fillet. But the natural oil of the fish remains. Then a 2 hour cold smoke. Rest,slice as thin as you can an serve with plain crackers/bread etc. It is important to mention to pay close attention to hygiene,as this is a raw product. Also ambient air temp should not be high either. To minimise bacteria multiplying whilst cold smoking. Probably a good winter project. Unless you have a basement or cool room. Lot of work but the salmon looked divine. Have not tried the above myself just passing it on. Cheerz