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Cold Smoked Salmon

Cold smoked salmon:


  • 500 / 750g salmon fillet with skin
  • 1 cup coarse sea salt
  • 1 cup light brown caster sugar
  • 1 tbsp chives
  • 2 tsp garlic powder
  • 2 tsp mustard powder
  • 2 tsp onion powder
  • 1 tsp freshly ground white pepper
  • 1 tsp lemon sugar


(24 hours before you smoke)

Step 1: Dry the salmon with a kitchen roll, and check the salmon for any bones.

Step 2: Mix all dry ingredients together and rub in the salmon.

Step 3: Place the salmon in the refrigerator (without foil) and let it stand for 12 to 24 hours.

Step 4: After 12 to 24 hours, rinse the salmon and pat it dry and put it back in the fridge until you smoke it.

Step 5: Fill the cold smoke generator with the beech flour and light it. Place it in your BBQ and open the air sliders.

Step 6: Let the salmon smoke for 6 to 8 hours.

Step 7: Remove the salmon from your BBQ after 6 to 8 hours, vacuum it and leave it in the fridge for at least 24 hours.



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