Burboun Cold Smoked Salmon
Cooking Time1.5 Days
Suggested WoodWhiskey Oak
- f Salmon, pin boned
- 220g Coarse Sea Salt
- 80g Soft Brown Sugar
- 1 Tsp Ground Black Pepper
- 1 Bunch of Fresh Dill
- 2 Tbsp Bourbon
To start with, make sure your fish is as fresh as possible. It should look like it has just come out of the water, eyes are clear, gills are pink and the skin should not be slimy. If you want to be extra cautious, you can freeze and then defrost your side of salmon before curing. If your salmon is not pin boned you can do so using a pair of long nosed pliers to remove them.
Mix your cure well in a bowl (salt, sugar & black pepper) and sprinkle a thin layer onto a tray that will fit in the fridge.
Place your salmon on the tray, and sprinkle on the rest of the cure, ensuring it’s well coated. Cover the whole side with your dill and wrap it in clingfilm or foil.
Put the salmon in your fridge for 12 hours, before draining the excess liquid and putting the tray back into the fridge for another 12 hours.
Remove the salmon and rinse it under cold water, before patting dry with some paper towels.
Brush your salmon lightly with some bourbon, wait for it to dry and brush it again.
Light your ProQ Cold Smoke generator and prepare your smoking chamber, ensure the weather is right for cold smoking, your salmon should not be exposed to temperatures over 25C.
Place your salmon on the grill or hang it in the smoking chamber and smoke for 8-10 hours. You can repeat this process if you prefer a heavier smoke flavour.
Slice your salmon thinly and enjoy! It can be vacuum packed in portions and stored in the freezer for a later date if required.