Simple Cold Smoked Salmon Recipe
2 Frozen “Wild Atlantic Salmon Fillets” just under 1 kg each, or about ½ pound (product of China)
2 Tsp Tenderquik per fillet
Additional Seasonings – add to your taste:
Parsley for colour
Lemon pepper - This item is an additional ingredient suggested and used by Crazy Canuck. It is not part of Whitetailfan’s original recipe.
Apply Tenderquik to flesh of Salmon
After 12 hours, wash Tenderquik off of Salmon (freshen them)
Set out to dry in the refrigerator – 4 to 6 hours until fish is tacky to touch.
Cold smoke with maple for 2 hours. The temperature was always below 100ºF.
Place back into the refrigerator for 24 hours