Whiskey-Cured Cold Smoked Salmon
This cold-smoked salmon is prepared with single malt Scotch whiskey and dark brown sugar. Recipe from Episode 205 of Steven Raichlen's Project Smoke.
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Cooking tools:
- Smoker
- Kitchen tweezers
- Cooling rack
- Baking dish
- Baking sheet
- Colander
- Mixing bowl
- Paper towel
- Plastic wrap
- Aluminum foil
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 piece (1 1/2 pounds) fresh skin-on salmon fillet (preferably a center cut)
- 1 cup single malt Scotch whiskey
- 1 cup packed dark brown sugar
- 1/2 cup coarse salt (sea or kosher)
- 1 tablespoon freshly ground black pepper
- Vegetable oil, for oiling the rack
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