Smoked Salmon
Ingredients
- 1 large salmon fillet, cut into individual portions
- 4 cups cold water
- 1/3 cup kosher salt
- 1 tbsp black strap molasses
Instructions
- In a large bowl combine water, salt and molasses - mix until the salt has dissolved.
- Place the salmon into the brine. cover with plastic and refrigerate 4 hours.
- Pour the water off and pat the salmon dry with paper towels.
- Smoke the salmon at 200 degrees for 2 hours, using cherry wood chips. Add a handful of wood chips at the beginning of the smoke and at the 1 hour mark.