INGREDIENTS
- 2 lbs salmon skin on. Rinse and pat dry.
Cure:
- 1/4 cup Dark Brown Sugar
- 1/4 cup white sugar
- 1/4 cup kosher salt
- 1 tablespoon coarse ground black pepper
Creating the rub:
- 2 tablespoons Paprika
- 1/2 tablespoon Garlic powder
- 1 Tablespoon kosher salt
- 3 Tablespoons of Dark Brown Sugar
DIRECTIONS
1 tablespoon coarse ground black pepper
Cover salmon with cure in baking dish. Place Saran Wrap over dish and refrigerate for 8-16 hours.
Rinse off excess cure and place on a cooling rack inside of a cookie sheet. This will keep allow salmon to dry out evenly once rub is applied.
Spread rub evenly on to salmon while on drying rack.
Leave uncovered and place back into fridge for 2-3 hours.
Set smoker to 200°F using pecan wood chunks (3 oz) Smoke until internal temperature is 145°F degrees.
