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Every Christmas I fire up the smoker to make smoked salmon for my mates - they drop off the fish and I cure and smoke it.  It’s surprising how good a ‘product’ you can make with even the cheap deal salmon you can get in the supermarkets at this time of year.  Anyhoo, I’m taking care of my own family salmon before the rush next week.  This fish was my first attempt at fillet in a whole fish - experts, please don’t look too closely.  So far, the pics show the salmon being rubbed with a 70/30 salt/sugar cure.  The sides go into the fridge for 12-24 hours to cure. After that they will be cold smoked.  This is a really easy process,  if you’ve ever fancied curing meat etc, this is the easiest route (in my opinion)  into having a go.

i think curing/smoking is seen as a dark art - it really isn’t, it’s worth a try if you are that way inclined.





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