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Export 5 ingredients for grocery delivery
Step 1
Check the salmon for pin bones, remove any if found. Cut the salmon in half.
Step 2
Add all of the brine ingredients, except for the water, into a saucepan and heat stirring constantly until boiling.
Step 3
Once boiled, remove from the heat and let cool completely. The sugars and salt should have dissolved.
Step 4
Once cooled, add to a container along with the water.
Step 5
Place the salmon, flesh side down, into the brine and put in the fridge overnight for 12 hours.
Step 6
In the morning, remove the fillets from the brine and carefully rinse under cool running water.
Step 7
Place skin side down on a cooling rack and pat the skin dry.
Step 8
Place back in the fridge uncovered for 4 hours to allow a pellicle to form.
Step 9
Get the smoker ready to smoke at 225°F.
Step 10
Remove the salmon from the fridge and place into the smoker, adding an internal temp probe to each piece of salmon and set them to 145°F.
Step 11
Once the salmon reaches 145°F internal temp, remove from the heat and you can enjoy it straight away.
Step 12
On a fresh bread roll or bagel with cream cheese and capers.
Step 13
In a pasta.
Step 14
In a salad.
Step 15
On its own.
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