Cold Smoked Salmon: Your Easy, Silky Backyard Treat

Instructions:

1. Remove pin bones from the salmon fillet. Pat the salmon dry with paper towels.
2. In a bowl, combine the kosher salt, sugar, dill, and crushed peppercorns.
3. Spread half of the cure mixture evenly over the bottom of a food-safe container or zip-top bag. Place the salmon fillet, skin-side down if applicable, on top of the cure. Cover with the remaining cure mixture, ensuring it's evenly distributed.
4. Wrap the salmon tightly with plastic wrap and place it on a baking sheet. Place another baking sheet on top and weigh it down with cans or bricks. Refrigerate for 12-24 hours, depending on the thickness of the fillet. Flip the salmon halfway through the curing time.
5. Remove the salmon from the refrigerator and rinse thoroughly under cold running water to remove the cure. Pat the salmon completely dry with paper towels.
6. Place the salmon on a wire rack set over a baking sheet. Place in the refrigerator, uncovered, for 2-4 hours, or until a shiny, slightly tacky pellicle forms on the surface. This is crucial for the smoke to adhere properly. A fan blowing gently near the refrigerator will speed this up.
7. Soak the wood chips in water for at least 30 minutes. Prepare the smoker according to the manufacturer's instructions. Maintain a smoker temperature between 70-90°F (21-32°C). (Important: Never exceed 90°F (32°C) for cold smoking to prevent bacterial growth.)
8. Place the salmon on the smoker rack. Add the soaked wood chips to the smoker. Smoke for 8-24 hours, depending on your preference for smoke intensity and the type of smoker. Monitor the smoker temperature constantly. Replenish wood chips as needed.
9. The salmon is done when it has a firm texture and a deep smoky flavor. Use an instant-read thermometer to ensure the internal temperature of the salmon does not exceed 90°F (32°C) at any point during the smoking process.
10. Remove the salmon from the smoker and let it cool slightly. Slice thinly on the bias.