Big Green Egg Cold Smoked Salmon

Step 1

To make the cure:

Step 2

Combine the salt and brown sugar in a mixing bowl and mix well.

Step 3

Spread ⅓ of the cure over the bottom of a glass baking dish large enough to hold the fish.

Step 4

Lay the salmon on top of the cure.

Step 5

Spread the remaining cure on top of the salmon to cover the fish completely.

Step 6

Cover the dish with plastic wrap and cure the fish in your refrigerator for 24 to 48 hours.

Step 7

After 24-48 hours in the cure rinse the cure off the salmon under cold running water.

Step 8

Place the salmon in a large bowl and cover with cold water.

Step 9

Soak for 30 minutes, then drain well.

Step 10

Blot the salmon dry on both sides with paper towels.

Step 11

Lay the salmon on a wire rack over a sheet pan and let the salmon dry, uncovered, in the refrigerator over night.

Step 12

Fill your Amazen Pellet Smoker with Apple Wood pellets and light in one corner.

Step 13

Let the flame burn 10 minutes before blowing it out to produce the smoke.

Step 14

If you’re smoking the salmon on a warm day (temperature above 70 degrees), arrange the fish on a wire rack over a roasting pan filled with ice. (The fish should be at least 1 inch above the ice.)

Step 15

Empty out your fire box and place the Amazen Pellet smoker inside.

Step 16

Put the ConvEGGerator in the Big Green Egg for indirect cooking.

Step 17

Place the salmon on a wire rack in the Big Green Egg on top of the grill grate.

Step 18

Now cold smoke the salmon 6-12 hours. You will know when it is ready when it takes on that semi-firm and leathery look.

Step 19

Wrap the salmon in butcher paper and let it rest in the refrigerator overnight.

Step 20

Slice using a sharp knife diagonal to the fish, cut the salmon into paper-thin slices.