• 3lbs salmon
• 3 tbsp. coarse salt
• 1 1/2 tbsp. Sugar
• 1 tbsp. coarsely ground black pepper
• Peppercorns
• Fresh Dill

Prep

1. Leave on salmon and cut fish in half
2. Place one half of salmon, skin side down, in a ceramic dish with sides
3. Rub very well with mixture of salt, sugar, and peppercorns
4. Spread a good covering of dill
5. Rub the second half of salmon with salt mixture
6. Place the second half on top of the dilled first half, skin side up
7. Cover with Foil, then weigh down with cans or wrapped brick
8. Refrigerate for 36-48 hours, turning occasionally. Baste with Liquid as it accumulates.

Remove the fish and scrape away the dill and seasonings. Pat dry. Let dry for one hour

Smoking method

1. Placed cured salmon, skin side down on racks
2. Cold smoke for 2-3 hours or until very lightly browned. This will vary on wind and weather
3. Remove from smoker. Freeze until needed
4. Garnish with parsley serve with rye bread & mustard

Enjoy!