Cold Smoked Salmon
2 lb salmon fillet
1/2 cup salt
1/4 cup sugar
6 tbsp hickory liquid smoke
1/2 cup water
Dry the salmon fillet with a paper towel. Season each side of the fillet generously with salt and sugar. Place it in a dish, cover, and allow it to cure for 12-18 hours in the fridge.
Rinse the salmon under cold water to remove any extra seasoning. Dry it with a paper towel.
Combine liquid smoke with water in a bowl.
Soak the salmon in the liquid smoke mixture for 6-8 hours in the fridge, flipping it every couple of hours to ensure both sides of the fillet are seasoned.
Remove the salmon from the liquid smoke mixture and dry with a towel. Let the salmon sit at room temperature on a wire rack for about 8 hours to create nice dry crust.
Slice the salmon into thin pieces and serve as you wish. Enjoy!
