Makes 2½ lb
1 salmon fillet, skin on (about 3 lb)
8 oz kosher salt
4 oz sugar
2 tbsp freshly ground black pepper
1 tbsp onion powder
1 tsp crushed bay leaf
1 tsp ground mace
1 tsp ground cloves
½ tsp ground allspice
- Remove the pinbones from the salmon and place it skin side down on a large piece of cheesecloth, parchment paper, or plastic wrap.
- In a medium bowl, combine the salt, sugar, pepper, onion powder, bay leaf, mace, cloves, and allspice. Pack the cure mixture evenly over the salmon, using a thinner layer of cure as the fillet tapers at the tail.
- Wrap the salmon loosely in the cheesecloth and place it on a baking sheet. Cure, refrigerated, for 2 days.
- After curing, scrape off excess cure and gently rinse the salmon with cool water. Blot dry with paper towels.
- Place the salmon on a cooling rack on a baking sheet and refrigerate overnight.
- Cold smoke the salmon at 100°F until cooked through, about 5 hours. The salmon may be used immediately, or tightly wrapped in plastic wrap and stored.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Preserving from The Culinary Institute of America. Photography by Ben Fink. Copyright 2013.