Smoked salmon

Smoked salmon recipe based on 

Brine – 6-8 hours

1 quart cool water
2 ounces kosher salt
1 cup brown sugar

Dry in fridge – overnight
Warm smoke

Keep smoke temperature between 100 and 180 F for 4 hours or until internal salmon temperature reaches 145 F


Baste with brown sugar mixed lemon juice and maple syrup.

Do not overheat