1. Prepare the Salmon:

• Use half a pound of fresh, skinless, boneless salmon.
• Place it in a shallow glass or ceramic dish and pour in 1 cup of neutral-flavored vodka or tequila (optional).
• For a non-alcoholic option, substitute with 1/2 cup of freshly squeezed orange or lemon juice.

2. Make the Curing Mix:

• In a small bowl, combine 1/4 cup of coarse salt, 1/4 cup of brown or raw sugar, and 2 tablespoons of black pepper.

3. Cure the Salmon:

• Rub the curing mixture evenly over the salmon. Layer thinly sliced lemon and freshly chopped dill on top for additional flavor.
• Wrap the salmon tightly in plastic wrap and refrigerate for 8-12 hours to allow the curing process to take effect.

4. Dry and Prepare for Smoking:

• After curing, rinse the salt mixture off under cold water.
• Pat the salmon completely dry with a clean kitchen towel or paper towel.
• Place the salmon on a wire rack set over a baking sheet and let it air dry in a cool, dry spot for 2 hours.

5. Smoke the Salmon:

• Submerge walnut chips in water for 15-20 minutes.
• Preheat your smoker to 200˚F and lightly oil the grill grates.
• Add the soaked wood chips to the smoker and place the salmon directly on the grates.
• Smoke for 3-6 hours, checking the internal temperature, aiming for at least 130°F (54°C).
• Remove the salmon from the smoker and let it rest for 5-10 minutes.
• Slice and serve with cream cheese and bagels, crackers, or as part of a fresh salad.