Short Smoked Salmon
Ingredients
6 cups water
1/2 cup pickling salt
1/2 cup brown sugar
4 lbs skin on salmon filets, preferably thick
Method
Boil 2 cups of water with the salt and sugar. When dissolved, remove from heat. Pour into a large bowl and add remaining water and place in the refrigerator. You can use ice cubes for the additional water to drop the temp if needed. Just keep in mind the total volume of water,
When cold, add in the salmon filets and return to the fridge for 1 1/2 hours.
Prepare an edged tray that will hold all filets by laying down a couple layers of paper towels.
Remove from fridge. Rinse the filets and place on prepared pan. Leave at room temperature for 45 minutes to dry. Prepare your smoker.
Smoke for about 1 hour at 275 degrees. Use a mild wood (I like cherry) for your smoke.
Serve with Estonian fish sauce and boiled new potatoes in butter.