Cold Smoked Bourbon-Cured Salmon Recipe

Have you tried using wine in curing a salmon? Well, you should try now. Get hooked with a new way of curing plus the benefits of cold smoking.

Cold Smoking with Bourbon-Cured Salmon

INGREDIENTS

½ lb. crisp salmon filet – with skin

½ cup coarse salt

1 cup single malt Scotch bourbon

1 cup pressed dim dark colored sugar

1 tbsp. naturally-ground dark pepper

Vegetable oil, for oiling the rack

Alder wood chips

PROCEDURE

Follow the procedures below to achieve your own bourbon-cured salmon.

Step 1

Rinse the salmon filet with cold water and blotch dry with paper towels. Run your fingers over the substance side of the filet, feeling for the sharp finishes of stick bones. Haul out any you find with kitchen tweezers.

Step 2

Place the salmon, skin side down, in a nonreactive heating dish sufficiently huge to hold them. Include the bourbon, spread, and marinate in the fridge for 30 minutes, turning the fish twice.

Step 3

Channel the salmon well in a colander, disposing off the bourbon, and blotch the salmon dry with paper towels. Also, let dry the heating dish for later use.

Step 4

Place the sugar, salt, and pepper in a bowl and blend well. Spread 1/2 cup of the blend in the base of the heating dish.

Organize the salmon pieces on top, skin side down.

Step 5

Sprinkle the rest of the blend over the salmon, scouring it into the tissue with your fingertips.

Step 6

Envelope the salmon with cling wrap and place it in the fridge for 24 hours.

Step 7

In the morning, rinse the cured salmon with running cold water, taking off the curing blend. Smear dry with paper towels.

Step 8

Organize the salmon with skin side down on an oiled grill rack over a baking dish and let air-dry, not yet inside the smoker. Then, put it into the fridge uncovered for around 2 hours until it is somehow sticky.

Step 9

Prepare your smoker to start the cold smoking process, following the maker’s instructions.

Step 10

When the smoker is ready, move the salmon on its grill rack to the smoker. Smoke until it becomes darker brown and firmer on its edges for about 15-18 hours. Let the smoker's temperature stay at 80 ‎°C.

Step 11

Transfer the smoked salmon to a baking pan and allow it to cool at room temperature.

Afterward, wrap in aluminum foil or plastic and refrigerate before serving. Consume the salmon within 3 days if only stored in the fridge. If you want the cold smoked salmon to last up to 3 months, store it in the freezer instead.