Ingredients
- 1 lb fresh salmon fillet
- 1/4 cup bourbon
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp black pepper
Instructions
Method: Cold smoking
- Set the EGG for cold smoking with wood chips.
- Mix bourbon, brown sugar, soy sauce, mustard, and pepper.
- Marinate salmon for 2 hours.
- Smoke for 2-3 hours at 180°F/82°C.
- Chill before serving.
