Smoked Salmon

Just the really, really, really simple brine recipe, only this time it's mixed together and applied dry to cure the fish.

1 cup		Kosher salt
1/2 cup		white sugar
1/2 cup		brown sugar
		Several grinds of fresh black pepper
2		Salmon fillets (about 4-5 pounds)

1	Combine all ingredients in bowl. Mix well. In a long, low non-reactive container that will hold the salmon, layer the cure with the salmon fillets - cure, salmon, cure, salmon, cure... Place the fillets so that the meat sides face each other. Cover and place in fridge for at least 12 hours, no more than 24 hours. The brine will become like syrup. That's a good thing. Turn the fillets over every 3-4 hours.
2	Remove the fish from cure, rinse well in cold water and pat dry. Place the fish skin-side down on a rack. Season with Dizzy Pig Raging River. Move to the fridge to to dry until surface is dry but slightly sticky to the touch.
3	Smoke indirectly at 250°F using alder or grape vine for smoke. We like it medium rare, so we we take the fillets off when it starts to flake but is still a little translucent red inside.

Servings: 20

Nutrition Facts

Serving size: 3 oz

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

Kosher salt

white sugar

brown sugar

Several grinds of fresh black pepper