Triple wood cold smoked salmon.
Cold smoked salmon. This Smoked Salmon recipe uses
maple, cherry and apple wood for a great cold smoked salmon.
· 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.
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
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
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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