Sugar-cured Salmon

1-2 pounds of cleaned salmon (at least 1” thick)
1 cup sugar and 1 cup of salt (combined)
1 tbsp slivers of fresh chives
½ tsp rice vinegar

• Pour half of the sugar-salt mixture into the bottom of a glass baking dish.. Place salmon on top sugar-salt mixture and sprinkle with slivered chives. Coat top of salmon with additional sugar-salt mixture-ensuring that the fish is evenly coated. 
  
• Cover and chill for 12 hours.
• After 12 hours remove fish from refrigerator and discard salt, sugar and liquid that has accumulated. Brush salmon with rice vinegar and recoat with fresh sugar-salt mixture.
• Chill for additional twenty-four hours..
• Gently wash cured fish to remove sugar-salt mixture and pat dry.  Wrap in plastic wrap tightly and store in the refrigerator.
• Salmon is best when sliced paper-thin. For salmon jerky allow salmon to cure for up to 48 additional hours.