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Making the Dry Brine
3 pound of DarK Brown Sugar
1 cup of Canning Salt
1/2 cup of sesoning salt
1/4 cup course pepper
Use a glass pan and lay your salmon in the pan fillets or pieces skin down. Mix all ingredients together to make the dry brine and cover the salmon at lease a half of an inch. Cover the pan with Suran wrap and refrigerate over night. Most of the brine will turn liquid. Brush off any left over brine and smoke for 8 to 10 hours rotating wire shelfs so all fish have had two hours close to the burner of the Big chief Smoker. I think my smoker get up to around 150/180 degrees. If you want pepper smoke salmon, put course ground pepper on before the brine. Use more pepper after you take salmon out of brine if desired. You are looking for salon to be firm not soft.
Number of Servings:
Time to Prepare: 10 to 12 Hours