I lived through the "Friends" era. A stain on American dignity that can only be "cured"

What's right: 'tis the season for smoked fish

What's wrong: The @NRA. This is their answer to the #SandyHook massacre. Guy on radio today: [sounded like a guy my dad's age - lived the great depression] 'When I was growing up the #NRA was nothing but gun safety and sport enthusiasm...now, they're just a mouthpiece for the gun industry...shameful'  


What's left:  Cold-smoked fish.

The Cure:

• 50/50 kosher salt/dark brown sugar
• Black peppercorns
• Fresh dill
• anything else you'd like to add to the rub

Preparation for Curing:

Cure the Fish:

Lay out a three layers of sheet pan-sized food service wrap, one on top of the other. Put down a layer of the cure on the plastic. Place one salmon filet on the cure and rub in very well, and add layer of cure on top. Repeat with subsequent fillets. Spread a good covering of fresh dill between each fillet, as desired. Any fresh herb, really.

Wrap cure-prepped fish tightly in the food service wrap. Re-wrap as you deem appropriate. But be forewarned. Refrigerate for 36 - 48 hours, turning occasionally. [If I don't have 24 hour cure time, then I'm not smoking fish.]

Remove the fish from plastic wrap and wash under cold tap water.Pat as dry as possible, but do not press on the fillets.

Post-Cure: 
Place fish on rimmed baking sheet with a wire rack.
Let air dry until pellicle forms. [if you skip this step, you're doing it wrong]. Use a fan directed over the fish at room temperature (65-72 degrees) for two-three hours for optimal results. Otherwise, up to three hours in the fridge. [don't forget to bring the fish to room temp prior to smoking]

After Curing:
Place the cured fish in your smoker on your terms. Cold smoke for 2 - 3  or 4 or 5 or 6 hours depending on wind and other weather conditions. Since I have a mighty oak in my backyard, I'll be using aged and fresh-cut live oak.




Derived from
http://forum.bradleysmoker.com/index.php?topic=13281.0