Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Salmon is brined with sugar, salt, and spices; coated with honey and peppercorns; and smoked over apple wood. A great smoking gateway recipe: no special supplies other than wood chips, no special equipment, and only an hour or so on the grill.
Smoked salmon doesn't have to be just for special occasions; it's as easy as brining, air drying and loading into the smoker. Perfect for preserving your catch anytime of the year!
ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.
A venerable Pacific Northwest method of preserving salmon -- it's halfway between jerky and regular smoked salmon, heavily smoked and sweet from brown sugar and maple syrup.
Never buy gravlax again. If you've got salt, sugar, a refrigerator, and a weight, you can cure salmon. And if you've got a wok, some rice, and foil, you can smoke it.
