Hey folks! Thanks for hanging out with me today…

Today, we’re doing a Cold Smoke Salmon – just smoke, no heat. We don’t need to cook the salmon because we’ve already cured the Salmon.

About the cure…It’s pretty simple.

Equal parts of Coarse Salt (I prefer Sea Salt but Kosher Salt works well also). Today, I used 1 cup of salt to 1 cup of Raw Sugar and a little bit of freshly ground black pepper. Brown Sugar is amazing also !

Feel free to add a ton of fresh dill – just put the cure on first, then the Dill – it’s sure to add a great flavour to your salmon.

And if you don’t have a smoker – No Problem!! Just remove some of that liquid, flip your salmon and put it back into the fridge for another 24 to 36 hours…Then you’ll have an amazing Scandinavian Gravlax. There are a TON of Gravlax recipes online and it is fantastic. I made a lot of Gravlax before I got my smoker.

If you have any comments or suggestions, I’d love to hear from you! Just leave a comment down below…Also, if you’d like to see more, please Subscribe and hit the Notification Bell.

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See you all in the next video !!

Smokin’ Smiddy