Salmon Smoked : Meat Smokers Plans : Smokepistol.com : Electric Barbeque Meat Smoker

Triple wood cold smoked salmon. Cold smoked salmon. This Smoked Salmon recipe uses maple, cherry and apple wood for a great cold smoked salmon.
INGREDIENTS: · Salmon filets · Plain salt (not iodized) · Garlic or season salt · Black pepper · 1 maple, 2 apple, and 1 cherry SmokePistol™ cartridge Smoking time is 24 hours in a cooled container.
PREPARATION and HOW TO SMOKE SALMON: Remove any skin from salmon fillets. Place salmon fillets in shallow baking dish and season with garlic or season salt and pepper on both sides. Sprinkle each side heavily with plain salt then cover and refrigerate for 1 1/2 hours. Wash off all salt and seasoning and place in cold box or cold smoker. (Ice packs can be used inside smoker or box to keep the inside cold. ) Start the cherry cartridge and place into SmokePistol™. Smoking will take about 24 hours without heat (cold smoke). Make sure the SmokePistol is set to low and slowly smoke. Replace spent cherry cartridge with maple cartridge and then use the two apple cartridges. When smoking is done wrap salmon in plastic wrap and refrigerate for 24 hours. Slice salmon on diagonal to make wide slices and enjoy. This is a favorite for people that don't even like salmon.


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Triple wood cold smoked salmon.