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Salmon sides
3 c. Sea Salt
3 c. Brown Sugar
1/4 c. Scotch Whiskey
1/4 c. Fresh Dill
Orange Zest
1/8 c. Black Pepper

Dill Mustard Sauce
3 Tbs. Dijon Mustard
1 Tbs. Honey
1 Tbs. Apple Cider Vinegar
2 Tbs. Olive Oil
1 1/2 Tbs. Chopped Dill


Directions for Sauce: Mix all ingredients well and refrigerate.
Directions for Cold Smoking: Make a cure using mixing together the brown sugar, sea salt, orange zest, dill, pepper and add whiskey. Cake mixture onto the salmon sides. Cover and refrigerate over night. Remove and rinse. Smoke in the SM160 using the cold smoke baffle with a tray of ice on top of the baffle. Add any flavor wood pellets to the wood box.Turn the smoker on for 20 min. and then cover the vent hole, turn off the smoker and let sit for 1 hour. Remove and serve.