2 days ago I picked up a wild caught salmon filet from our local fish market. It weighed in at just over 3 pounds.
Trimmed off the belly and the tail to hot smoke for the bride and then covered the big filet with a mixture of kosher salt, brown sugar, and a wee bit of white pepper.
Cured in the frig for around 24 hours and a LOT of moisture was pulled out.
Rinsed it off, tasted good, so into the frig for pellicle formation overnight. Didn't get pics, but it's in the smoker now ginning along at 54 degrees with sugar maple smoke.
Probe 3 is the ambient temp outside. It's now up to 24 outside. Probe 1 and 2 are top inside temp and grate temp.
More later (about 8-10 hours)