Brisbane Local Food

Growing local

Craig Hogan's Blog – June 2014 Archive (1)

How to make your own cold smoked salmon

Step 1 - Fillet your Salmon. I'd prefer to buy the whole fish from somewhere you trust has a good reputation. Pin bone before salting.

Step 2 - Cover both Salmon fillets in a 3:1 ratio of salt and brown sugar. I used 3 cups salt and 1 cup sugar on this…

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Added by Craig Hogan on June 10, 2014 at 15:39 — 8 Comments

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