Ingredients1 whole Salmon 14/16 Lb each 2lb of Sea Salt 2 cup of granulated sugar 1 cup of vegetable oil |
 Smoked SalmonPreparationClean and filet the salmon, remove the head, with the tweezers pull out the tiny bones which run down the center of each filet, you can fill it by passing and touching it with your fingers, the bones can be remove even after smoking, but I personally suggest to do this first. The most must be remove other wise when the salmon will sliced and carved it will be difiicult to execute and the performance will be a very unprofessional job. Mix the salt and sugar, cut a large piece of alluminum foil, sprinkle som e of the curing and sugar mixture on it, then place the salmon skin-side down on top. Spread the rest of the salt mixture , spronkling just a little on the tail because is thin and shouldn't absorb too much salt. To be exact it should be about 1/8 inch of salt mixture on top of the filet execpt for the tail end. Wrap the salmon filet in the alluminun foil and put in the refrigerator for 5 hours; during this time the salmon filet it will start the curing process. Pass the time rinse the salmon filet under cold running water, then dry them carefully with a paper towels. Place the salmon on a wire rack and let it dry for approximately 6 hours or overnight. A thin veil will form on top of the skin which should be dry to the touch, Rub the filet generously all around with vegetable oil, place on tray again and let it marinated for another 2 to 3 hours in the refrigerator, at this point turn on your smoker and set the temperature of the smoker up to 90 degrees F. Place the salmon in the smoker with 9 minutes of intense and constant smoke, then leave the salmon in side of the box with the smoker turn off for about 3 hours. At this point remove the rack out of the smoker and refrigerate again for a day before slicing it.
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