Barbecue Recipe: Cold Smoked Salmon

The quantities in this recipe have been standardized for Cookshack Series 100 smoker ovens. Adjust quantities for your smoker's capacity.	Cold-Smoked Salmon
	Ingredients	Method
	8 sides of salmon	Preparation of liquid brine Pour 1 cup of Morton's TenderQuick into a large non-reactive conainer. Place one fresh, raw egg (in shell) in same container. Add water until the egg floats. This tells you when the water/salt mixture is correct. Remove the egg. Add 1 cup of brown sugar. Mix well. Fully immerse the salmon in brine. Refrigerate for 8 hours. Remove salmon from brine and pat dry. Lay on plastic tray and refrigerate for 24 hours. Loading the smoker Load 2 sides of salmon on each of the 4 top grills. Remove the bottom grill and replace with the Cookshack Cold-Smoke Kit Smoke Barrier. Place a pan of ice on the Smoke Barrier. Wood Place 1 cup of wood pellets in the wood box. Smoking Set smoker's temperature to 250 degrees (F) for 15 minutes or until smoke emerges from the top vent hole. Turn the smoker off and cover the vent hole. Hold for one hour, fifteen minutes. Test for smoke flavor. If more smoke flavor is desired, repeat the process.