House made cold smoked salmon

Skinned and cut into six or seven ounce pieces. The wet cure I use is one quart of cold water. Quarter ounce of curing salt for six pounds of fish. Two Tbl. of granulated garlic, Two Tbl. of sugar, two Tbl. of salt, one drop of liquid smoke, black pepper, fresh dill, and two drops of red food coloring. For the cure to really take place, it needs to sit in the brine for a few hours just above forty degrees. I let mine sit on the counter for three hours and then put in the refrigerator over night. pics to come.

fish after being cured over night.

My smoke box is just that, a box with some smoke on one side and fish on the other side. I have a homemade stainless smoke box with a electric charcoal starter in it that i plug in to get the smoke going and then unplug so it does not get to hot. When it stops smoking re-plugin and repeat for two hours. I have a hole cut in the bottom of the cardboard box for the smoke to enter and holes in the top of the box over the fish.

This is the fish over the smoke before it is covered.

I would normally do this outside in the winter, but the fish was given to us so did it inside in the A/C. You need a good hood to do this in the house.

Very cool

Looks cool, but if I tried that in my house the ole lady would have me drawn and quartered.