Cold Smoked Salmon (part two) "The Smokening"
No fancy stand alone smoker for me. I'm using the ol' faithful Weber Pot. well that and what's called an EZ Smoker tube. So, what you do is fill that bad boy with specially designed wood pellets and set it on fire with either a torch or a heat gun and let the flame die out and it'll smolder and put out smoke for anywhere's between 4 and 6 hours. Enter one side of cured salmon (see previous post, gravelax). I rinsed all the remaining spice and herb off and patted it dry with a
Cold Smoked Salmon part 1 gravelax
I've made Gravlax several times using the recipe from this book and it's never let me down This was a required text when I was at the Culinary Institute of America.. Some great old school cold food prep and presentation. I recommend picking one up if you happen to stumble across one. Gravelax or Marinated Salmon Yeild 4 - 5 lbs. Salmon - - - 1 whole or 2 sides Lemon- - - - 2 juiced Oil- - - - - - - 3/4 oz. Brandy- - - - 3/4 oz. Sugar- - - - - 8 oz. or 1 cup Fine salt- - - -
