3Lb Salmon Fillet
2Lb Kosher Salt
2c Cherry Wood Chips
CURING THE SALMON:
- Mix together in a large bowl the salt, sugar, pepper, and half of the dill chopped.
- Sprinkle the rest of the dill across the fish evenly on both sides.
- Lay out a sheet of saran wrap that is about twice as long as the salmon.
- In the center of the sheet, spread out a layer of salt mix, about a quarter of an inch thick, making a bed for the fish to lie on.
- Spread the fish on the salt bed and spread the rest of the mix on top of the fish, covering it completely. Don’t worry about over salting, in the curing process the fish will regulate how much it absorbs.
- Wrap the fish tightly in the saran wrap being careful not to roll the fish over itself. Double wrap it if you wish, and place the wrapped fish on a sheet pan (the fish will find a way to leak, it’s ok)
- Place another sheet pan with weights on top over the wrapped salmon. (two large cans of beans does the trick)
- Refrigerate like this for up to three days.
COLD SMOKING THE SALMON:
- Once cured, remove from the wrap and rinse off the excess salt mix with water. Pat dry and place in refrigerator for 1 hour uncovered. This will form a crust like layer on the salmon that will help it absorb the smoke flavor.
- To cold smoke the salmon place it in a perforated pan above a 2” hotel pan filled with ice. This pan filled with ice should be placed over an empty sheet pan that is directly over the smoke box in the lowest rack. This will shield the salmon from any direct heat.
- Smoke the cured salmon for a 120 minute smoke and remove once completed.
NOTE: This recipe was created with the help of a FWE Cook & Hold with Smoker