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Smoking Salmon, anyone have good recipes/techniques

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I made my best smoked salmon several weekends ago, using this recipe - http://honest-food.net/2012/08/12/how...

For the drying part of the process after brining, I put it in the fridge for 24 hours to develop a nice hardish crust. That step created a nice texture, which perhaps some might not like, but my wife and I rather enjoyed it.

Anyone have tried and true recipes/techniques that I might try?

By the way, maybe I am not much of a connoisseur, (despite eating my share of smoked fish) but I have yet to tell any difference in wood type - they all taste the same to me.

ps - anyone ever had birch syrup? I never knew there was such a thing.

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