Ingredients

• 1 whole side of fresh salmon (around 2-3 lbs)
• 1/2 cup coarse Tejakula sea salt (or another coarse sea salt)
• 1/4 cup brown sugar
• 1 bunch fresh, organic dill
• Wood chips for smoking (traditional Balinese options might include coconut shells, mango wood, or rice straw)

Instruction

1. Prepare the salmon: Clean and debone the salmon side (if not already done). You can leave the skin on for easier handling during smoking. Pat the salmon dry with paper towels.
2. Make the cure: In a bowl, combine the sea salt, brown sugar, and chopped dill. Rub the mixture evenly over the flesh side of the salmon, making sure to coat it well.
3. Refrigerate: Wrap the salmon tightly in plastic wrap and place it on a baking sheet in the refrigerator for 24-36 hours. This allows the cure to draw out moisture and infuse the salmon with flavor.
4. Rinse and dry: After curing, remove the salmon from the refrigerator and rinse off the cure with cold water. Pat it dry thoroughly with paper towels.
5. Set up the smoker: Prepare your smoker according to its instructions. If using a traditional smoker, preheat it with the chosen wood chips for smoking. Aim for a low smoke temperature, around 180°F (82°C).
6. Smoke the salmon: Place the salmon on the smoker rack, skin side down. Smoke for approximately 16 hours, or until the internal temperature of the thickest part of the fish reaches 145°F (63°C). You may need to add more wood chips throughout the smoking process to maintain smoke production.
7. Cool and store: Once smoked, remove the salmon from the smoker and let it cool completely at room temperature for at least 1 hour. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 5 days.