Big Sur Smoked Smoked Salmon
- Total:
- 51 hr 10 min
- Prep:
- 10 min
- Inactive:
- 48 hr
- Cook:
- 3 hr
- Yield:
- 2 to 4 servings
- Level:
- Easy
Ingredients
Directions
Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days.
Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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