Cold-smoked Alaskan king salmon: classic cure from Where There's Smoke: Simple, Sustainable, Delicious Grilling (page 172) by Barton Seaver

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sambuca, bourbon, or vermouth for Pernod; coho salmon side or Atlantic salmon side for Alaskan king salmon side; and wine barrel staves, sawdust, or alder wood chips for fruitwood chips. Must cure 18 hours, and smoked salmon must be refrigerated overnight.

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