In a bowl, mix together
salt, sugar, brown sugar
and peppercorns. Spread
extra-wide aluminum foil
a little longer than the
length of the fish and
top with an equally long
layer of plastic wrap.
Sprinkle 1/3 of the rub
onto the plastic. Lay 1
side of the fish skin
down onto the rub.
Sprinkle 1/3 of the rub
onto the flesh of the
salmon. Place second
side of salmon, flesh
down onto the first
side. Use the remaining
rub to cover the skin on
the top piece. Fold
plastic over to cover
then close edges of foil
together and crimp
tightly around the fish.
Place wrapped fish onto
a plank or sheet pan and
top with another plank
or pan. Weigh with a
heavy phone book or a
brick or two and
refrigerate for 12
hours. Flip the fish
over and refrigerate
another 12 hours. Some
juice will leak out
during the process so
make sure there's a
place for the runoff to
gather.
Unwrap fish and rinse
off the cure with cold
water. 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. A
fan may be used to speed
the process.
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. Serve
immediately or cool to
room temperature, wrap
tightly and refrigerate
for up to 3 days.
Cook's Note: Trout,
mackerel, and bluefish
also smoke well.
