Learn the trick to make homemade cold smoked salmon at home with an irresistible smokey, salty brine mixture—no smoker required.
Combine the salt, sugar, liquid smoke and mix it well for the liquid smoke to be evenly distributed all throughout.
Line a small container with plastic wrap. Place half the dry rub on the bottom, then place the salmon piece on top. Add the second half of the dry rub and move it around to completely cover the salmon.
Gather all ends of the plastic wrap and twist so that the salmon and the salt are completely encased. You want the twist to be tight, so that once the salt and sugar liquify, they do not leak out.
Cover the container with a lid and refrigerate for 24 hours. Trim off a piece of the salmon and decide if the salmon is salty enough for your liking.
If it is, remove the salmon from the brine, pat dry and refrigerate in a clean container.
Freeze the salmon for about 30 minutes, to make it easier to cut.
Now, using a sharp fillet knife cut it into thin strips, against the grain.
If you have kept the salmon in the brine too long and it became too salty to your liking, simply submerge the fish in some boiled, then cooled water for 30+ minutes until it is at the desired level of saltiness.
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