SMOKED SALMON

1 filet salmon

1 cup brown sugar

1/2 cup kosher salt

1/4 cup coarse ground black pepper

1 large plastic container w/plastic wrap or

1 gallon plastic zip lock bag

Wash salmon, remove any bones, and pat salmon filet dry with paper towels.

Mix brown sugar, salt, and pepper together.

Sprinkle part of the mixture on the bottom of a plastic container or plastic bag.

Place salmon skin side down in plastic container or plastic bag, making sure bottom is thoroughly touching the mixture.

Place rest of mixture over the top of salmon, making sure mixture is touching all sides of salmon.

Cover salmon tightly with plastic wrap, and get as much air out as you can; or if using a zip lock bag, press out as much air as possible and zip shut.

Place salmon into fridge for at least 4 hours.

After 4 hours, remove from fridge, rinse off as much of the salt and sugar mixture as you can (but don't scrub it off, just rinse it off. Some peppercorns will stay behind on the flesh, and that's okay).

Place salmon filet on a rack and let air dry for at least an hour until the flesh starts to become sticky.

Put salmon in a cold smoker for 5 hours.

If using a hot smoke, keep your smoker at no more than 200 degrees F for about 3 hours (but hot smoking will tend to dry out some of your fillets, especially the tail sections).

>>9534176

SMOKED SALMON SPREAD

1 lb softened cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1 tsp black pepper

1 tbsp dill weed

Zest from 1 lemon and juice

1 tbsp capers

1/4 cup diced red onions

1/4 cup dices sweet red peppers

1/2 fillet (or more) of chopped up smoked salmon

Place softened cream cheese, sour cream, and mayonnaise into bowl and blend together until smooth.

Mix in pepper, dill weed, lemon juice, lemon zest into cheese mixture.

Fold in capers, red onions, red peppers, and smoked salmon.

Cover bowl and chill in fridge for at least 5 hours or overnight.

Spread on toast or bagels for breakfast, use on crackers, or use for a dip for veggies!