Whole Salmon Pastrami
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A unique take on the classic pastrami using whole salmon instead of brisket, cured and seasoned with a salt-free pastrami rub, then slow-smoked to perfection.
04:00:00 total
Serves 8
medium
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Ingredients
- whole salmon - 1 (cleaned and prepared for brining)
- salt-free pastrami rub - watch the video to see (consisting of spices like coriander, mustard, and peppercorns)
- brine solution - watch the video to see (specific ingredients not detailed, but typically includes water, salt, and sugar)
Instructions
- Prepare the Brine: Prepare a brine solution and submerge the whole salmon in it. Let it cure for 7 days, ensuring it remains fresh and does not spoil.
- Apply the Pastrami Rub: After curing, remove the salmon from the brine and pat dry. Generously apply the salt-free pastrami rub covering the entire surface of the fish.
- Smoke the Salmon: Place the seasoned salmon in a smoker and smoke it at a low temperature until it is fully cooked and has absorbed the flavors of the rub.
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