2 lbs salmon skin on. Rinse and pat dry.
cup Dark Brown Sugar
cup white sugar
cup kosher salt
1 tablespoon coarse
ground black pepper
salmon with cure in baking dish. Place Saran Wrap
over dish and refrigerate for 8-16 hours.
off excess cure and place on a cooling rack inside
of a cookie sheet. This will keep allow salmon to dry out evenly once
Creating the rub:
tablespoon Garlic powder
Tablespoon kosher salt
Tablespoons of Dark Brown Sugar
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.