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1 ckosher salt
1/2 cdark brown sugar
2 Tbspblack pepper corns, crushed
2 largesalmon filets, pin bones removed
How to Make Smoked Salmon
- Mix together salt, sugar, brown sugar and peppercorns.
- Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap.
- Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub.
- Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side.
- Use the remaining rub to cover the skin on the top piece.
- Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
- Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
- Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
- Smoke fish over smoldering hardwood chips (I typically use hickory or apple wood), keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.