Combine the curing ingredients - white sugar, brown sugar, kosher salt, and black pepper - in a freezer bag and shake. Place a sheet of tin foil on top of long, rimmed baking sheet or large baking dish. Place a layer of plastic wrap on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on top of saran wrap in a line about the length and width of the salmon filet. Lay one salmon filet (skin side down) on top of the cure mixture. Spread another 1/3 of the mixture on the flesh side of the salmon. Place second salmon filet flesh side down on top of first filet. Spread remaining cure on top. Wrap in plastic wrap. Wrap in foil. Place a second cookie sheet or baking dish on top salmon then put in fridge. Place a heavy object, such as phone booth or bottles, on top baking dish to evenly distributed evenly among salmon filets. This helps the excess water leave the salmon filets, which is replaced by the flavors of the curing ingredients. Allow the filets to cure in refrigerator for 12 - 24 hours, turning half way through the curing process.
Mix together the sweet and savory rub ingredients in a small bowl. Sprinkle the rub evenly over the flesh side on the salmon fillets and gently rub. Shake of the excess run, lay filets on a baking dish in a cool dry (not in refrigerator) place and allowed to rest for 1 hour. Smoke at less then 160 degrees for 1 to 3 hours or until internal temperature reads 150 degrees.
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|Serving Size: 1 Serving (912g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 274 (14%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 29137mg||1005 %|
|Potassium 1207.4mg||32 %|
|Total Carbohydrate 448.5g||132 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 437.6g|
|Protein 5.8g||8 %|
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Calories per serving: 1999
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