Preparation:
Mix the first five ingredients and then add cold water.
Put salmon in brine mixture and leave for 8 hrs in refrigerator.
Remove salmon, run water over to rinse off then towel dry.
Put the salmon on a cooking rack at room temperature and allow a glaze to form on the outside of the fish--about 1hr.
Put in smoker for 6 to 10 hrs. (cooking time may very due to the outside temperature. The hotter the weather the less cooking time needed.)
Use 3 to 4 loads of wood chips (apple, alder, cherry) or (1 to 2 if hickory.) |
