How to prepare The Best Home made Cold Smoked Salmon & Sockeye Salmon

Hi everyone,

This a delicacy Cold smoked salmon. Simple and very rewarding to make.

I used one side Sockeye Salmon & two side Farm-raised salmon.

Sockeye wild-caught salmon lends a more robust salmon flavor and is often a firmer, less fatty fish.
Farm-raised salmon is higher in fat, which is immediately noticeable with these visible striations of fat in the filet.
They are both delicious and simple to prepare if you follow some basic steps.

Got out and try this,

Have fun

Greetings Gerard


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Cold Smoked Farmed - raised Salmon & Wild Sockeye Salmon
on Borniak Smoker (easy)


Preparation-Time:
Approx. 40 hours


Ingredients for 3 sides cold smoked salmon:

Salmon - 3 sides
Salt - 1 kg

Preparation:

Add the Salt
Place it in the fridge for 24 hours.
Rinse well the salt of the salmon with cold water and pat the salmon dry with a paper towel.

For the Smoke

I used the Borniak Smoker &
smoking Alder chips
a unique devices bringing the world of smoking and BBQ to a new level.

Set up the cold smoker

Let it smoke for around 7 hours.

After smoking rest the salmon overnight in a cold place.

Now it is time to slice the salmon

Buon Apetito

NOTE:
Smoked salmon’s storage life depends on its package and how it is smoked. But typically, an unopened package of smoked salmon can last for 2-3 weeks in the fridge. After unsealing it, you’d better consume it all within 7 days.


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