Curing Recipe, 1 cup Mortons Sugar Cure, 3 cups raw sugar, granulated garlic, ground black pepper. Cover salmon in dry cure mixture for 12 hrs. under refrigeration. Remove from cure and rinse well. Place in front of fan for 1 hr. Smoke for 5-6 hrs. Will keep in refer for two week or freeze in food saver bags. You may PM me with questions if you like.
You can get a Bradley Smoke Generator on Amazon.
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