Whether you are serving this with a side of vegetables or looking to diversify your sandwich offering this Salmon is sure to be a hit.
1 T. (15 ml) black peppercorns1 T. (15 ml) dried thyme3 bay leaves crumbled1 t. (5 ml) whole cloves2 T. (30 ml) minced garlic1/3 C. (70 ml) crushed juniper berries4 C. (946 ml) water1/2 C. (118 ml) packed brown sugar1/2 C. (118 ml) Kosher salt1 side of fresh salmon1/4 C. (59 ml) coarsely ground black peppercorns
Bring water to a boil, add all above ingredients except salmon and coarse black pepper. Refrigerate until cold. Place salmon in a glass or stainless pan, cover with brine and refrigerate for 24 hours. Remove salmon from brine, rinse with cool water and pat dry. Coat the salmon with the crushed peppercorns and place on an icing rack with a sheet pan under. Place in the Alto-Shaam smoker and cold smoke for 30 minutes. Wrap in plastic wrap and store in the refrigerator for at least 48 hours before serving.
Thinly slice the salmon and serve with pickled red onions.
This makes a great sandwich!!