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1
In a bowl, mix together salt, sugar, brown sugar and peppercorns.
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2
Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap.
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3
Sprinkle 1/3 of the rub onto the plastic.
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4
Lay 1 side of the fish skin down onto the rub.
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5
Sprinkle 1/3 of the rub onto the flesh of the salmon.
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6
Place second side of salmon, flesh down onto the first side.
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7
Use the remaining rub to cover the skin on the top piece.
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8
Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
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9
Place wrapped fish onto a plank or sheet pan and top with another plank or pan.
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10
Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours.
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11
Flip the fish over and refrigerate another 12 hours.
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12
Some juice will leak out during the process so make sure there's a place for the runoff to gather.
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13
Unwrap fish and rinse off the cure with cold water.
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14
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.
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15
A fan may be used to speed the process.
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16
Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees.
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17
Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
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18
Cook's Note: Trout, mackerel, and bluefish also smoke well.
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19
Per Serving (about 1.6 ounces per serving): Calories 86; Total Fat 5 grams; Saturated Fat 1 gram; Protein 8 grams; Total Carbohydrate 1 gram; Sugar: 1 gram; Fiber 0 grams; Cholesterol 22 milligrams; Sodium 484 milligrams
