SMOKED SALMON

Basic Home Smoked Salmon

1 3# salmon fillet
8 oz. Salt
4 oz. Sugar
2 tsp. Onion powder
3/4 tsp. Ground cloves
3/4 tsp. Crushed bay leaf
3/4 tsp. Mace
3/4 tsp. Allspice
you may brush with liquor (tequila, bourbon, brandy etc.) as it dries.

Remove bones from fish and wrap in cheesecloth or a clean flour sack towel etc. (in a pinch use plastic wrap with some holes punched in it so the fish can ‘breathe’) skin side down. Mix together the "cure" ingredients: salt sugar onion powder, cloves, bay leaf, mace and allspice. (If you look at the ingredients for the cure it is basically pumpkin pie spice with onion powder, salt and sugar, adapt). 

Place the fish fillet on whatever you’re going to use to wrap it in, once again, not it should be skin side down). Wrap well and refrigerate for 24 hours in a baking pan to cure 24 hours.

Cold smoke 4 to 6 hours. Remove skin and serve.