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2. Cold Smoked Salmon - Hey Grill, Hey

   heygrillhey.com/cold-smoked-salmon

   Cold Smoked Salmon is a delicious delicacy that tastes even better when you make it yourself. The process takes a little patience, but you will be rewarded with the best smoked salmon of your life. Smoky, velvety, salty, and absolutely perfect sliced thin and served with bagels and cream cheese.

3. Cold Smoked Salmon Recipe - Simply Meat Smoking

   www.simplymeatsmoking.com/recipes/cold-smoked-salmon

   Cold-smoked salmon is salmon that has been cured in salt and then ‘cooked’ using cold smoke. Cold smoking is when you smoke food at a temperature between 68 and 86°F, which gives it an incredible smoky flavor.

4. How to Cold Smoke Salmon [10 Easy Tips & Best Recipe] - The...

   theonlinegrill.com/how-to-cold-smoke-salmon

   Cold smoked salmon is the perfect way to enjoy one of our favorite plates of fish. Made with a salt-water brine and a sugar curing solution, before cooked at low temperatures, this smoked fish is unlike any other. Learn how to cold salmon the right way with our walkthrough and guide.

5. Cold Smoked Salmon - grillonadime.com

   grillonadime.com/cold-smoked-salmon

   Step 2 – Lay out a large piece of plastic wrap. Spread half of the dry brine mixture on it, slightly larger than your salmon fillet. Place the salmon, skin-side down, on the cure mixture. Step 3 – Cover the flesh side with the remaining cure. Wrap the salmon tightly in plastic wrap, then place in a shallow baking dish.

6. Cold Smoked Salmon - Salt Pepper Skillet

   saltpepperskillet.com/cold-smoked-salmon

   With just a handful of ingredients and almost no hands-on work, you can easily make cold smoked salmon at home – an elegant, velvety delicacy with a delightfully smoky flavor.

7. Homemade Cold Smoked (King) Salmon - Taste of Artisan

   tasteofartisan.com/cold-smoked-salmon

   1 Tbsp each garlic, onion, allspice, white pepper, and coriander powder. One gallon of brine is enough for 4-5 lbs of fish. This brine has the proper salt level (80° strength as measured by a salinometer) for curing salmon intended for cold smoking for the recommended brining time.