COLD SMOKED SALMON
1 Salmon filet
1 c. Sugar in the Raw
1 c. Kosher Course Ground Salt
2 Tbs. Maple Syrup
Mix sugar, salt and maple syrup together. Apply to meat side of salmon filet until cure is about 1/4″ thick on filet.
Cover with saran wrap and refrigerate for 12 hours.
Remove from refrigerator. Rinse and refrigerate for another 6-12 hours to dry.
Set PG1000 at 170°F. Remove grease baffle and add a tray of ice to warming drawer.
Place salmon in warming drawer and cold smoke for 4 hours. Remove, slice thin and serve on bagel with cream cheese.
Yield: 6 servings