"Kevin S. Wilson" wrote:

Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple:

Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water,
1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon.
They've been air-drying in the fridge overnight, to let the pellicle
form. I'll put them on the K in awhile, over lump and a chunk or two
of alder, with the temp at 200-225 F until the the fat begins to pool
on top and the meat flakes easily.

To be served with crackers, capers, and lemon wedges.


I'm glad that you decided to cut back the calories.

-CAL