In addition to other Mother's Day festivities, I also smoked a nice filet of Salmon.
First I cured on Saturday it with half a cup of salt and half a cup of white sugar and a full cup of brown sugar, with the greater portio of more brown sugar to make for a less salty finished product. I then wrapped it and let it sit overnight in the fridge on a tray, draining the liquid as required.
Then, once I was back from my flying lesson I took it out of the fridge, washed off the cure and patted it dry and let it sit out to dry a few hours.
The salmon had acquired a slightly rough and dry external textureperfect for smoke to stick to it and do its work.
Then striking up the smoker with some locally-sourced apple wood (the very same wood on display in the linked blog no less), and got the smoker up to temperature.
Fillet curt in two to fit in the smoker covered and the apple wood did its work.
An hour and a half later it was done.
Perfect smokey flavor, nice and properly cooked fish but still moist and not dry and not overly salty. It was hard to not eat it all as a post-dinner snack.