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!

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