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Gin-cured Smoked Salmon

Salmon and Gin... why not?

 Dan Cooper   Spring 2021 Join us on        @thebbqmag

 #DanCooper #Salmon

 

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Serves 4-6

 

 

  1. 500g salmon fillet
  2. 100ml gin
  3. 1 medium beetroot
  4. Zest of 1 orange
  5. 1tsp dried juniper berries
  6. 40g fine sea salt
  7. 70g molasses sugar
  • Recommended Heat: Indirect 100°C
  • Core Temperature: 55°C
  • Additional Preparation Time: 12 hours
  • Cooking Time: 10 minutes
  • Total: 12 hours
  • Equipment: Weber beech wood chips

 

 

in the kitchen

  1. Skin the salmon fillet and cut the salmon into 5 thin fillets. Add the gin to a large mixing bowl. Wash, peel and grate beetroot into the bowl. Add orange, crushed juniper berries, salt and sugar. Add the salmon fillets to the bowl and coat with the mixture.
  2. Allow the salmon to cure in the fridge overnight or for at least 12 hours.
  3. Remove from the fridge, gently wash off the cure and pat dry with paper towel.

At the BBQ

  • Prepare the barbecue for indirect heat, approximately 100°C.
  1. If using a charcoal barbecue, use just one third of a chimney starter of briquettes.
  2. Add one handful of pre-soaked wood chips to the coals of your charcoal barbecue or to the smoker box if you are using a gas model. Always allow the wood smoke to develop before adding food into the cook box.
  3. Smoke the fish until it is just cooked through. If using a digital temperature probe you will be looking for a core temperature of 55°C.

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