Homemade Cured Smoked Salmon

Instructions

1. In a bowl combine all salt, sugar and spices. Mix them well to form dry rub. Set aside while prepping salmon.
2. Once salmon has sat overnight rinse gently under running water to remove any excess rub. Place salmon back on rack on sheet pan and place back in refrigerator uncovered for at least 2 hours. This will help smoke to stick to salmon when smoking it.
3. Place salmon on wire rack inside a sheet pan generously sprinkle the salmon with dry rub, really be liberal with it to coat entire flesh. Cover salmon with plastic wrap and refrigerate for at least 8 - 10 hours or overnight.
4. Slice salmon into thin slices and serve with favorite brunch items.
5. To smoke salmon: place in large plastic container with lid. Using smoke gun or any cold smoking device, pump smoke into container until it is full then add lid. When smoke has fully dissipated, repeat smoking process up to two more times to ensure enough smoke flavor.