Ingredients
2 Salmon filets
½ Cup apricot jam or honey (optional)
Dry Cure
4 Cups dark brown sugar
1 Cup kosher salt
2 Tablespoons pepper
Directions
1. Rinse both sides of the filets in very cool water.
2. Blot them very dry.
3. Pull any bones.
4. Cut each filet into fourths.
5. Mix dry cure.
6. Coat all fish surfaces with dry cure.
7. Double seal with cling wrap. Get as much air as possible out of the first wrap or vacuum seal.
8. Cure in refrigerator overnight, for a minimum of 8 hours
9. Rinse thoroughly under cool water
10. Blot very dry
11. Place on a rack with frogmats at room temperature for two hours for a pellicle to form (a fan helps).
12. Slice into serving sizes.
13. Smoke in preheated smoker at 150° for one and a half hours.
14. Heat optional jam or honey in microwave to basting consistency.
15. Coat fish tops with jam or honey.
16. Continue smoking for a half hour.
17. Serve on Carrs crackers on top of cream cheese.