Cold Smoked Salmon
3 ingredients
1 steps
Ingredients
- Scottish Salmon
- 100g Coarse Kosher Salt
- Brown Sugar
Directions
-
1["Remove pin bones, if any. Optionally remove skin. Mix the cure (1/3 salt to 2/3 sugar, plus pepper). Coat with heavy 1/4\" layer of cure. Cure open in fridge for 24 hours until stiff. Wash off cure in sink
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