Step 1

The brine is a little different from one recipe to another.

Step 2

You can make the fish taste more salty or sweet depending on your preference.

Step 3

Add all of the ingredients together and bring to a boil.

Step 4

After boiling, allow it to simmer for five minutes.

Step 5

To make sure you have the right balance of salt, try balancing a boiled egg until it floats.

Step 6

If the egg sinks, add ¼ of a cup of salt and then refrigerate.

Step 7

The brine is ready once it reaches 40 degrees.

Step 8

Place the fish in the brine and cover it.

Step 9

Allow it to sit in the refrigerator between 6 and 12 hours.

Step 10

If you like, you can let it sit for 24 hours.

Step 11

Once the salmon has been brined, rinse it with fresh, cold water to remove extra salt.

Step 12

Next, mix brown sugar and salt to create the cure.

Step 13

Spread ⅓ of the cure mixture all over a glass pan and place the salmon on top.

Step 14

Place the remaining cure all over the top and sides of the salmon, covering it completely.

Step 15

Generously add the cure to both sides of the uncut filet.

Step 16

Leave the skin on during salting.

Step 17

After salt curing, the meat is rinsed, dried, and refrigerated.

Step 18

Refrigeration helps the pellicle form which aids the smoke sticking to the meat.

Step 19

After refrigeration, the skin is removed to better allow the smoke to penetrate the fish.

Step 20

Remove the chewy brown flesh by carefully cutting it off with a knife.

Step 21

This part of the fish can become rancid during the curing and smoking process.

Step 22

Allow the fish to cure between 48 and 72 hours.

Step 23

Place about one pound of weight on top of the fish while curing.

Step 24

Once it’s cured, rinse the filet and soak it for about a half hour.

Step 25

Then allow the fish to drain for another half hour.

Step 26

Let the fish dry on a rack with the skin side down in the refrigerator for about four hours.

Step 27

The fish should be slightly sticky to the touch.

Step 28

Add the fish to your cold smoker and remove it in about 10 hours.

Step 29

The fish should feel slightly leathery and have a bronze-like color.