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Sara and I have owned a number of smokers over the years, and have enjoyed the special smokey flavor they offer. We are currently use a “Little Chief” smoker we ordered on line – cheap and easy. We have tried several different fish – all are good but the salmon is irresistible!
- 2 cups brown sugar
- 1/2 cup kosher salt
- 1 TBS black pepper
- 2 pound skinless fresh salmon fillet, cut into 1/2-inch strips
- 1/2 cup maple syrup
Wash and slice the salmon strips. Pat dry. Mix sugar, salt, pepper, and 1/4 cup maple syrup in just enough water to dissolve ingredients. Place the salmon and brine into a plastic bag, removing excess air, and let soak overnight in the refrigerator.
Remove the salmon pieces from the brine and space on racks in your smoker. Smoke for 6-8 hours until salmon is dry but not dried out, using two pans of smoke. Baste the salmon with the rest of the maple syrup at intervals.
Note: some recipes call the same ingredients as a dry rub, which is then rinsed off prior to smoking. The rest is the same… enjoy!