Old Nag Smoked Salmon

 Old Nag Smoked Salmon

Select the reddest salmon you can find. The redder the salmon, the more notorious it is.

Make sure it is completely thawed. 

Run your fingers on the filet against the grain feeling for any tiny bones.

1. If you find some, pull them out with tweezers or needle point pliers.

Rinse the fish off making sure the scales are off.

Place into a glass baking dish fleshy side up. Do not double layer it. 

Mix together the following ingredients:

   1 cup kosher salt

   1 cup sugar

   ½ teaspoon ground black pepper (or to taste)

   1 heaping teaspoon dried dill weed

Rub this mixture heavily over and under the filet. 

Cover the filets tightly with clear plastic wrap and place in the refrigerator for 24 hours.

1. This brine is enough for 3 filets.

Day 2

Pull the filets out of the refrigerator. 

Rinse the brine off. 

Place into a smoker. When possible, cold smoke for 1 ½ hours before hot smoking for 1 hour. 

1. The best wood to use is mesquite wood because it has the strongest flavor.

2. You can use a BBQ or an oven as a smoker by putting the wood chips into a tin pie plate and placing it on the bottom rack or bottom of the BBQ.

The salmon can be served hot or cold.

1. When placing in the refrigerator, make sure you have an airtight container.

2. Pat any moisture off with a white paper tower.

Smoked salmon does freeze well in an airtight container ie: vacuum seal