This is the first time I tried it and it WONT be the last!!! My brother-in-law John sparked up his smoker and 2.5days later, voila, we were eating the BEST smoked salmon I have ever had!!! It is fairly easy but it does take time and boy is it worth it! This is a L&G/Keto version. Just use brown sugar instead of the Stevia if this is not a thing u worry about.

I have done step by step photos and a video on how to slice the salmon at the bottom of this blog.

4 servings Steps multiple

ingredients

2 lb frozen thawed side of salmon*, skin on

*Sockeye or Alaskan King are best

~~Brine~~

1 cup Stevia (or brown sugar)

1 cup kosher salt

3 bay leaves

1 tbl fresh cracked pepper

8 cup water

~~Cure~~

1 cup Stevia (or brown sugar)

1 cup Kosher salt

1 tbl fennel seeds

1 tbl fresh cracked pepper

1 tbl dried thyme

directions

BRINE

1. Combine all of the brine ingredients in a pot, bring to a boil and remove from the stove and cool to 70°

2. Put the whole salmon into a casserole dish and pour the brine over it until the salmon is submerged. Refrigerate for 12 hours

CURE

1. Remove the salmon from the brine, pat it dry with paper towels

2. Mix the curing ingredients in a bowl

3. Put half of the cure on the bottom of a container that just fits the salmon comfortably. Place the salmon on top of the cure and then top the salmon with the remainder of the cure. Pat the cure into the salmon to completely encase it.

4. Wrap it tightly with plastic wrap and Refrigerate for 12 hours

SMOKE

1. To smoke it, place it in your smoker using cherry (or other fruit wood) pellets and smoke it for 12 hrs at 78°

(check your smoker’s directions for cold smoking) DO NOT HOT SMOKE

slice

1. Using a very sharp knife, slice paper thin (about 1/8 to 1/16th of on inch) AGAINST the grain of the fish