Dry-Cured Smoked Salmon

• 1 pound coarse salt
• 1/2 pound brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground allspice
• 1 tablespoon ground mace
• 1 tablespoon crumbled bay leaves
• 3 to 4 pounds salmon fillet, with skin on

1. Combine dry ingredients in mixing bowl.
2. Cover the fish liberally with the dry ingredients and refrigerate for one hour.
3. Rinse the fish, place on a rack to drain and refrigerate uncovered overnight.
4. Smoke the fish for 45 minutes to one hour for medium-rare consistency, more if medium-well-done is preferred.

salt, brown sugar, garlic, onion powder, ground allspice, ground mace, bay leaves, salmon fillet

Taken from cooking.nytimes.com/recipes/9991 (may not work)