Cold Smoked Salmon Recipes Wanted...

[Tony]

...Originally posted this in the General BBQ Discussion but no response:

I've been studying some recipes/methods for Cold Smoked Salmon that were sent to me by a couple of old friends who claim that their recipe (respectively) was authentic and therefore the best.

I tried my best to explain that there are scores of recipes for Cold Smoked Salmon and that they were probably ALL good ones.

So...Now, I get put on the spot by BOTH of 'em asking,"Yeah,so show us!"

Hey, help a Brother out here, will 'Ya please?

All I got to show 'em is my own, which they have both said,"It's Okay."

No back-flips, though...

Anyone else got a take on Cold Smoked Salmon Recipes/Methods I can
shove up their ...Well, down their throats?

Countin' on Ya'll!

Best Regards,

Tony

[BigOrson]

I don't know if it's the best or not, but here's what I do. 1/2 C. salt, 1/2 C sugar, 2 T cracked black pepper and 2 T juniper berries, crushed. That cure is per fillet, so scale it accordingly. Lay fresh dill sprigs on the flesh, cover with the cure, wrap in plastic, foil and then place in a large zipper bag. Put a pyrex casserole on top of it and put a couple of large cans in the dish to weight it down. Refrigerate 24 hours, wash the fish thoroughly and pat dry with paper towels. Sprinkle it with table sugar and wrap it up and refrigerate. At this point, you have cured gravlax. It's also ready for cold smoking. Use a mild wood like alder.

[Tony]

Thanks Much,Big Orson!

With what I got and what Ya'll gave me, I know I'll be able to give this a
Super Good Go-For -It!

Best Regards,

Tony