|Salmon on the smoker|
3 1/2 Cups of Kosher Salt
1 Cup of Sugar
1 1/2 Tablespoons Ground Mace
1 1/2 Tablespoons Ground Coriander
1 1/2 Tablespoons Onion Powder
Add all the ingredients in a large bowl and thoroughly mix.
I started with two big salmon filets and then made 4-5 shallow slices in the skin of the salmon then removed any stray bones. Slicing through the skin will allow the liquid in the salmon to escape during the curing.
|Salmon filets prepped for curing|
|Salmon filets covered in cure mix.|
|Salmon after 18 hours of curing|
|Brushing the salmon filets with vodka|
|Setting up for cold smoking|
|Salmon smoked for 2 hours|
|Cheryl's homemade bagels|
Here we have our homemade bagel, smoked salmon, thinly sliced red onion, cornichons, capers and a good schmear of cream cheese. Up until this last week I have never in my life eaten a bagel with cream cheese and salmon, as of this posting I have now eaten four of them. If Cheryl would make some more bagels I would probably be eating another right now as write this blog, they were that good.
|Bagel with smoked salmon and all the toppings.|
Follow up...since we devoured these bagels in 2 days time, I picked up more at a popular bagel chain so we could enjoy more of this delicious salmon. I won't name names, but it rhymes with Schmeinstein Schmagels. Not as good, Cheryl has forever ruined the store bought bagel for me. Thanks...thank a lot.