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Prep Time: 0 Minutes Cook Time: 840 Minutes |
Ready In: 840 Minutes Servings: 14 |
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Ingredients:
3 pounds salmon fillet |
dry cure |
8 ounces salt |
4 ounces sugar |
1/2 ounce black pepper, coarse-ground |
1 bunch dill dip, coarsely chopped |
1 each lemon, cut into 5 slices |
1 each orange, cut into 5 slices |
32 fluid ounces white wine, as needed |
32 fluid ounces milk, as needed |
Directions:
1. 1. Remove the pin bones from the salmon and center it skin side down on a large piece of cheesecloth
2. 2. Mix the cure ingredients and pack evenly over the salmon. (The layer should be slightly thinner where the fillet tapers to the tail.) cover the salmon with a layer of chopped dill. Lay alternating slices of lemon and orange over the dill.
3. 3. Wrap the salmon loosely in the cheesecloth and place it in a hotel pan.
4. 4. Cure the salmon under refrigeration for 24 hours. Gently wipe off the cure and return the salmon to a clean container. Add enough could white wine to completely
5. cover the fillet. Marinate overnight.
6. 5. Remove the salmon from the white wine. Add enough cold milk to completely cover the fillet. Marinate overnight.
7. 6. Remove the salmon from the milk and air-dry, uncovered, on a rack under refrigeration for a least 8 and up to 14 hours to form a pellicle.
8. 7. Cold smoke below 100F for 4 to 6 hours.
9. 8. The smoked salmon is now ready for service, or it may be wrapped and stored for up to 1 week.
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