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
- BBQ with lid
- Vuur&Rook Cold Smoke Generator
- Vuur&Rook Smoke Dust (beech)
- Vacuum machine
- Vacuum bag
- Bake or dish (where the salmon fits)
- Paper roll paper
(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.