Homemade Smoked Salmon for Pasta

Yield: 24 servings

  1. Thaw salmon fillets under refrigeration at CP 40°F or below.
  2. Unwrap fillets and place in a single layer in a stainless-steel hotel pan.
  3. Layer fillets with 1 cup kosher salt per pan.
  4. Pour 2 cups liquid smoke over fillets. Cover with double plastic wrap.
  5. Refrigerate salmon at CP 40°F or below for 1 hour.
  6. Turn fillets over and repeat step five.
  7. Remove salmon from brine and rinse thoroughly under cold running wa

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