Home-smoked salmon leaves the store-bought stuff for dead!
It's so simple, you'll wonder why you have not done it before!
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Step 1: Watch the Simple to Follow Video
Cover the salmon Fillet with a mixture of 50/50 Salt and Sugar.
Leave in the fridge overnight to Cure
A lot of moisture will be extracted from the salmon.
Rinse off the extra cure and pat the salmon dry.
You will see this Dry but Shiny surface. It it the Pelicule, it is what the smoke sticks to.
Light some woodpellets in a cup like mine or in a metal mesh strainer. place that into your BBQ, I'm using my Weber kettle.
Place the fish in (and some cheese if you like) and close the lid.
Smoke the fish for two hours.
When the fish is smoked, remove it from the BBQ and put in a plastic bag and leave it in the fridge for a day to mature and mellow out.
The next day, you are ready to serve!
Participated in the
BBQ Showdown Challenge