Smoking Salmon On A Wood Pellet Grill & Smoker
Note that this salmon cure is very simple. Feel free to add things if you like. I've added bay leaves, chiles, thyme, garlic, and minced onion. All are fine but
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zgrillsguide.com.
Cooking tools:
- Smoker
- Cooling rack
- Drip pan
- Instant-read thermometer
- Pastry brush
- Vacuum sealer
- Oven
- Refrigerator
- Freezer
- Mixing bowl
- Non-reactive container
- Plastic wrap
Ingredients
- 5 pounds salmon, trout or char
- Birch or maple syrup for basting
- 1 quart cool water
- ⅓ cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt
- 1 cup brown sugar
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