Salmon, pink salmon, chum, sockeye smoked at home

Delicious smoked red fish (salmon, pink salmon, chum, sockeye) at home without special equipment.

Red fish initially about 18 hours in the salt and sugar, then a liquid smoke 6 hours, 8 hours and dried on a lattice.

Salmon recipe cold-smoked in the home

Ingredients:

salmon - 1 kg.

salt - 1/2 cup

sugar - 1/4 cup

liquid smoke - 6 tablespoons

water - 1/2 cup

Preparation:

Pieces of fish dry it with paper towels and sprinkle generously on all sides with salt and sugar.

Spread the prepared pieces of red fish in a container ship and the covered in the refrigerator for 12-18 hours.

Then salted fish washed.

Dried with paper towels.

Liquid smoke mix in a bowl with water.

Chunks salted salmon spread back into the container, pour the liquid smoke with water and kept in the refrigerator for 6-8 hours, turning the pieces intermittently.

Take out fragrant pieces of salmon from the container, dried with paper towels and to create a dry crust, subject to lattice at room temperature for 7-8 hours.