Smoked Salmon! Plus Bagels! | Chuds BBQ

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Pat the salmon dry and check for pin bones, removing any found.

Square off the salmon to fit on a sheet tray.

Mix 1 cup kosher salt and 1 cup light brown sugar for the cure.

Lay down plastic wrap and dust with the cure mixture.

Place the salmon on the cure and cover it completely, including the sides.

Add dill on top of the cure before wrapping the salmon tightly.

Place the wrapped salmon on a sheet tray and weigh it down with another tray and heavy items.

Refrigerate for 48 hours to cure the salmon.

After 48 hours, rinse the salmon thoroughly to remove excess cure.

Let the salmon dry for 20-30 minutes under a fan.

Cold smoke the salmon for a few hours using a smoke tube filled with pecan pellets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens