Tazzy Smoked Salmon

Shake a generous amount of Kosher salt on a side of salmon and place on paper towels on a pan flat in the fridge for 24 hours. this takes the moisture out of the salmon. remove and fully rinse the salmon and discard paper towels. dust salmon with Pepperberry Dust. Place on a grease wired rack skin side down on smoker at 120 degrees. Mix 1/2 cup apricot jam, 1/4 cup maple syrup and 2 large tablespoons of pepperberry dust. Glaze salmon three times during the 5 hours it smokes. remove and refrigerate and serve cold with crackers, cream cheese and capers.

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