Salmon (Cold Smoked)

In a bowl, mix the salt, brown sugar, and black pepper. Lay out a large piece of plastic wrap, spread one-third of the cure on it. Place the salmon skin-side down on the cure. Cover the entire flesh side with the remaining cure. Wrap the whole side tightly in plastic.

Place the wrapped salmon in a non-reactive pan and put it in the refrigerator for 24 to 48 hours. Place something heavy (like a cast-iron pan) on top to press the moisture out.

Remove the salmon from the plastic and rinse all the cure off under cold, running water. Pat it completely dry with paper towels.

Place the salmon on a wire rack over a baking sheet and return it, uncovered, to the refrigerator for 12 to 24 hours. The cold, circulating air will dry the surface, forming a slightly tacky, translucent layer called a pellicle. This is what the smoke sticks to.

Cold smoking requires a specific setup to keep the smoker temperature below 80°F. The best way is to use a maze smoker or a smoke tube without lighting any other heat source in your smoker, or by placing a separate smoke box connected to your chamber via a long pipe.

Place the salmon on the smoker grates, skin-side down. Generate smoke using Alder or Apple wood. Maintain the ambient smoker temperature below 80°F for 6 to 12 hours, depending on how smoky you like it.

Remove the salmon from the smoker. For the best flavor, wrap it in plastic and let it rest in the refrigerator for another 24 hours. This allows the smoke flavor to mellow and penetrate.

Slice the cold smoked salmon horizontally into paper-thin slices.