
Now, what I’m trying to do in this demo is to use the classic Gravlox technique, but use a smoked salt in the curing mix to achieve something that will be very close to the store-bought, and VERY expensive, smoked salmon. Lots of people try to smoke salmon at home, but they are using a high-temp smoker which basically just produces cooked salmon with a smoked favor. Now there’s nothing wrong with “hot-smoked” salmon, but what I’m after is that soft, buttery texture of the “cold-smoked” salmon that is sold commercially. I think this just might work! Anyway, check out part 2 and in a few days I’ll show you the results. I will be selling my smoked paprika salt on the site soon, but until then you can use the ingredients I’ve listed below.
Safety Note: If you are worried about eating “raw” salmon, relax. This is technically raw, but “cooks” as it cures in the salt and sugar mixture. Also, you bought top-quality salmon, of course. To be really safe, you can buy frozen wild salmon and thaw that; the freezing process kills any chance of dangerous parasites, etc. By the way, that’s why many Sushi Bars actually use pre-frozen fish.
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