Dry Rub
- 1 cup Kosher salt (not table salt, Choly)
- 2 cups brown sugar
- 1 Tablespoon black pepper (optional)
Instructions
- Remove all bones from the salmon fillets
Place salmon in plastic tub. Cover the salmon with 1/4 inch of dry brine. Refrigerate for 8-10 hours covered.
Gently wipe off dry brine. Do not rinse. Place on wire rack and place in refrigerator uncovered for 4-6 hours developing a shiny surface called pellicle.
Preheat smoker to 180F
Place in salmon in smoker and smoke with alder or fruit flavored pellets until internal temperature reaches 14o degrees F.
Option: Baste with maple syrup or apple syrup during the smoking process.
