Cured & Cold Smoked Salmon and Trout with Chef Greg | REC TEC Grills

Ingredients:
1. Salmon
2. Trout
3. Salt
4. Pepper
5. Ground fennel
6. Sugar
7. REC TEC Seasoning of choice

Method:
1. Mix ingredients 3-7 in equal parts
2. Rub salmon and trout with mix
3. Let salmon cure 4-6 hours in refrigerator
4. Let trout cure for
5. Set grill at 180ºF and Cook in smokebox at 120ºF for 90-120 minutes
6. Leave at room temp. for 30 minutes
7. Set in refrigerator overnight
8. Slice paper thin

The REC TEC Smoker Box gives you the ability to smoke fish, cheese, jerky, sauces, spices, or even condiments. With three stainless grates inside the chamber, space is never an issue. You can even use the smoke box as a warming area at the end of your cook to keep the smoke rolling until it is time to eat. The stainless drip pan in the bottom of the Smoke Box flows into your existing drip bucket, making clean-up simple and easy. It attaches to your RT-680 using the existing holes ensuring a care-free installation.

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