<http://schema.org/recipeInstructions>
" Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil \u2014 to catch drips \u2014 and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.) In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the heat; smoke for 30 seconds longer. Set the salmon, skin side up, in a glass baking dish. Mix the salt, brown sugar, coriander, and orange zest; rub the spice mix and the vodka over both sides of the salmon. Cover and refrigerate for 3 days, turning daily. Rinse the salmon fillet and pat dry. Using a sharp knife, thinly slice the salmon on an angle, cutting toward the tail, and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a14657/smoked-cured-salmon-orange-zest-recipe-fw0211/>