Dry Cure For Salmon - 1.5 lb. fillet
1/2 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1 tsp pink salt
1 tsp ground white pepper
1 tsp allspice
1 tsp ground bay leaf
1/2 tsp ground clove
1/2 tsp ground mace
1.5 Tbsp dark rum
1.5 lb salmon fillet
Place half of the dry cure in a dish/pan. Place salmon. Sprinkle rum. Coat with remainder of cure. Cover in plastic wrap. Place 5-8 lb. weight on top.
Refrigerate ~36 hours or until thickest part feels dense and stiff.
Rinse thoroughly. Pat dry.
Place on rack over a pan and refrigerate uncovered for 4-24 hours. I did 12 here and it worked fine.
I then put it in my cold smoker for around 3 hours.
