Title: Cure for Alder and Apple Smoked Salmon
Categories: Smoke Spice Mix Salmon
Yield: 4 Servings

1	c	Pickling salt
1	c	Packed brown sugar
3/4	ts	Pepper
1/2	ts	Ground allspice
1/2	ts	Ginger
1/2	ts	Crumbled bay leaves
2		Garlic cloves -- pressed

I love smoked fish. Apple should work just fine. I was out in the northwest a couple of months ago and bought a bag of alder chips. When I smoke fish I use a dry cure. I pack the fish in the cure and leave it in the refrigerator overnight. The next day rinse it really good in cold water and then sit it out on the kitchen counter to air dry for at least one hour. 2 ~3 hours is better. It will develop a dry, shiny surface. Then I smoke it at 200 - 225 degrees. You have to experiment to get the amount of dryness you like in the fish. This will vary depending on the type of fish and whether you are smoking whole fish, steaks, or fillets. You will have to experiment to determine the time that works best for you and your taste. For salmon fillets 4 hours seems about right to me.

Here's a dry cure recipe that I use. I vary some of the ingredients and add different things, like dill and cinnamon (not too much). I use Kosher salt.

Recipe By : The Smoked-Foods Cookbook ISBN 0-8117-0116-6

The brown sugar of this flavorful cure is especially good with salmon and steelhead, though it is also excellent with other fish. This recipe makes enough cure for approximately 10 pounds of fish. Use it for fillets, steaks, or whole small fish.

Combine the ingredients, and rub well into fish. Place in a non-metal container for several hours or overnight, depending on the size and amount of fish. Rins fish well in cold water, rubbing slightly to release excess salt. Pat dry, then allow to air-dry for several hours until fish acquires a glaze. Smoke according to your smoker's directions.

Garry Howard - Cambridge, MA garry@netrelief.com Garry's BBQ Pit http://bbq.netrelief.com From: Bbq@listserv.Azstarnet.Com

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