Ingredients
1 each – Salmon Side
4 cups – Kosher Salt
4 cups – Brown Sugar
4 Tbsp. – Onion Powder
4 Tbsp. – Curry Powder
4 Tbsp. – Cumin
4 Tbsp. – Pickling Spice
2 Tbsp. – Dill Weed (dry)
1 tsp. – Red Pepper Flakes
1 tsp. – White Pepper
Procedure
Combine all ingredients in a bowl.
Spread mixture heavily all over salmon filets and wrap in plastic.
Let fish cure for 1 hour.
Rinse off the cure and pat dry.
Place the lit Electrolux Volcano Smoker inside the Electrolux air-o-steam Touchline combi oven on the bottom rack.
Set the combi oven for convection mode at 225° F/ 30% custom vent/ half fan speed/ 30 minutes.
Next, set the combi oven to 180° F/ 30% humidity/ probe temperature 124° F.
