Kippered salmon from Project Smoke: Seven Steps to Smoked Food Nirvana (page 187) by Steven Raichlen

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Notes about this recipe

  • Pizzacat13 on July 15, 2023

    Made this again and got cocky about how long the cure should be on the salmon for and left it for about 16 hours- BIG MISTAKE!! The salmon totally over-cured and it was way too salty. Life lesson for me- follow the recipe! I've made this before following the recipe and it turned out perfect, I have no idea what I was thinking deviating like that.

  • Pizzacat13 on March 02, 2022

    Followed the recipe and this turned out perfectly. Delicious and kissed with smoke. I used a sashimi grade side of salmon, which I don't think is required, but I do think starting with good quality salmon is important. I added some smoked paprika to the rub. It cooked much quicker than I thought- approx-1.5 to 2 hrs at about 225-240 degrees F, it was cold out too (approx minus 10C).

  • Aggie92 on February 15, 2017

    Delicious! And really easy too. My fillet was closer to 2.5 lbs so I cured the salmon for 6 hours. Rinsed well and smoked with alder. My smoking time was considerably longer (approximately 3 hours) than what the recipe states. It was only in the low 40s outside and my smoker had a hard time trying to maintain 225 degrees. I also liberally sprinkled cracked black pepper onto the fillet before smoking. I loved that you could still taste the dark rum. I think bourbon or whisky would be just as good too.

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