2 Fillets Salmon
50g Brown Sugar
This dry brine recipe has been made for 2 fillets of fish but can easily be scaled up for more.
- Mix together the salt and sugar and sprinkle liberally over the fish on all sides. Refrigerate for 30 minutes.
- Rinse off the cure from the Salmon and pat dry with a kitchen towel. Leave to air dry out, uncovered in the fridge on a wire rack for at least 1 hour.
- Once your Salmon has dried out and is ready to smoke, set your P10 smoker to 95C and smoke. We like to use alder with Salmon, but you could swap in our Pacific Blend or any wood of your choice for similarly delicious results.
- Put the salmon in the P10 smoker and let hot smoke for 1.5-2 hours to reach the desired internal temperature of 55-60C depending on your desired finish and serve hot or chill and eat cold.