Kind of a Big Dill Salmon Cure
A delicious rub for smoking salmon! It’s kind of a big dill!
8 oz. packet, enough for a whole salmon.
Directions: Spread extra-wide aluminum foil and plastic wrap on top of foil a little longer than the length of the fish. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover, then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there’s a place for the runoff to gather. Unwrap fish and rinse off the most of the cure with cold water. Pat salmon dry with paper towels. Smoke fish over smoldering hardwood chips, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Rub works great on trout, mackerel and bluefish.
Ingredients: Kosher salt, sugar, brown sugar, crushed black peppercorns, dill weed.
DISCLAIMER: This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergen. Not intended for resale.
A delicious rub for smoking salmon! It’s kind of a big dill!
8 oz. packet, enough for a whole salmon.
Directions: Spread extra-wide aluminum foil and plastic wrap on top of foil a little longer than the length of the fish. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover, then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there’s a place for the runoff to gather. Unwrap fish and rinse off the most of the cure with cold water. Pat salmon dry with paper towels. Smoke fish over smoldering hardwood chips, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Rub works great on trout, mackerel and bluefish.
Ingredients: Kosher salt, sugar, brown sugar, crushed black peppercorns, dill weed.
DISCLAIMER: This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergen. Not intended for resale.
A delicious rub for smoking salmon! It’s kind of a big dill!
8 oz. packet, enough for a whole salmon.
Directions: Spread extra-wide aluminum foil and plastic wrap on top of foil a little longer than the length of the fish. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover, then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there’s a place for the runoff to gather. Unwrap fish and rinse off the most of the cure with cold water. Pat salmon dry with paper towels. Smoke fish over smoldering hardwood chips, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Rub works great on trout, mackerel and bluefish.
Ingredients: Kosher salt, sugar, brown sugar, crushed black peppercorns, dill weed.
DISCLAIMER: This product was produced in a home kitchen that is not subject to state licensure or inspection and that may also process common food allergen. Not intended for resale.
