Cured and Smoked Salmon

Ingredients

1 cup salt 1 cup plus - 2 Tablespoons firmly packed light brown sugar 4 Tablespoons garlic powder 4 Tablespoons onion powder 1 Tablespoon dried savory 1 Tablespoon dried tarragon 1 Tablespoon dried dill weed 1 salmon fillet (3 lb.)

Directions

• Prepare sheet pan with plastic wrap
• Rinse salmon and pat dry
• Place skin side down on plastic wrap
• Mix
  • salt
  • 1 cup brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 1 tablespoon savory
  • 2 teaspoons dried tarragon
  • Dill weed
• Spread mixture evenly over flesh of salmon
• Cover and chill 3 hours
• Rinse fish under cool water and pat dry
• Set salmon skin down, on a sheet of foil
• Allow to dry at room temp until tacky (~30 min)
• Mix remaining
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon savory
  • 1/2 teaspoon tarragon
• Smoke at 180 for 10 minutes
• Increase temp of smoker to 250f
• Cook until thickest part reaches 140° (25ish minutes)

Notes