Got one thing off the to-do list today. I got salmon curing in the refrigerator. It'll get smoked on Tuesday, probably. Or Wednesday. Used two different recipes. First is a simple Five-Spice mix Ingredients (by weight of the filet) 2% coarse kosher salt 2% white sugar 1% Five Spice powder 0.25% cure#1 The second is a more complicated spice mix Ingredients (by weight of the filet) 2% coarse kosher salt 2% white sugar 0.5% ground coriander 0.5% paprika 0.5% ground bay leaf 0.5% mustard powder 0.25% white pepper 0.25% onion powder 0.25% cure#1 In both cases, I whisk the spice mix to combine, rub the filet, and put it in a vacuum bag with all of the spice mix, distributing the spice mix as evenly as possible before vacuum sealing. Then I refrigerate for two to three days before unbagging, rinsing off and patting dry. It goes back into the fridge on a rack overnight. The next day it cold smokes for 4 hours. It gets repacked until needed. If it is going to be more than a week, I freeze it.