House Cured And Smoked Ora King Salmon Recipe

Curing and Smoking Process

1. 1

   Prepare the Cure

   In a bowl, mix together the sea salt, brown sugar, chopped dill, crushed black peppercorns, and crushed juniper berries.

2. 2

   Cure the Salmon

   Rub the cure mixture evenly over the Ora King salmon fillet, ensuring it is fully coated. Wrap the fillet tightly in plastic wrap and place it in the refrigerator for 24-48 hours.

3. 3

   Rinse and Dry

   After curing, remove the salmon from the refrigerator, unwrap it, and rinse off the cure mixture under cold water. Pat the salmon dry with paper towels.

4. 4

   Smoke the Salmon

   Preheat your smoker to a low temperature (about 80-90°C / 175-195°F). Place the salmon in the smoker and add wood chips of your choice (e.g., cedar or applewood). Smoke the salmon for 1-2 hours, or until it reaches your desired smokiness.

5. 5

   Serve

   Once smoked, let the salmon cool before slicing it thinly. Serve with bagels, cream cheese, capers, and lemon wedges.