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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I got this recipe years ago from an online BBQ group that I belonged to. Attributed to Bill Ackerman. Ingredients:
2 salmon fillets, 2-3 lbs. total, skin on |
1/2 cup fresh dill |
3 tablespoons sugar |
2 tablespoons kosher salt |
2 teaspoons white pepper, coarsely ground |
1 tablespoon white vinegar |
2 tablespoons prepared mustard |
1 tablespoon sugar |
6 tablespoons sour cream |
3 tablespoons fresh dill, minced |
Directions:
1. Spread cure all over both pieces of salmon and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside.
2. Put on a large plate and then place a heavy weight on top.
3. Put in refrigerator for 2 days, turning once or twice per day.
4. Scrape off excess rub.
5. Smoke at 200F for 45 minutes.
6. Serve salmon cold with Mustard sauce.
7. Mustard Sauce:.
8. Slowly, one at a time in the order listed, blend ingredients in a food processor.
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