3 lbs Salmon fillets
1 lb Coarse salt
1 lb Brown sugar
1 cup Maple Syrup – I prefer the real maple syrup, not as sweet
3 tbl crushed chilies
PREPARATION: Mix the sugar, salt and chilies
together in a mixing bowl.
Put a thin layer of the mixture in the bottom of a large lidded container.
Cut the Salmon into thick strips 1 in x 1 in x 4 in long.
Place the Salmon strips on the layer of sugar, salt and chilies. Leave
a little space between the strips of Salmon to allow the Salmon to loose it's moisture.
Put a layer of the mixed ingredients on top of the Salmon strips, the a layer of Salmon.
Repeat until all the Salmon is covered.
Put the container in a cool place for 4 hours to allow time for the salt, sugar mixture time to pull the
moisture out of the Salmon. Drain the liquid as it collects.You can leave the mixture for as long as you want. 4 hours is about the minimum. After that drain the liquid and put in the fridge if you are going to soak it longer. I do mine overnight.
When you’re ready to smoke the Salmon,rinse off all the salt and sugar, and pat dry the Salmon before putting in the smoker.
Paint a thin coating of the Maple syrup onto the Salmon and place in your smoker.
Set the temperature at 150 degrees for 8 hours, however mine have been done usually in about 5 hours as my smoker runs warmer. Smoke the Salmon to taste. Apply the Maple Syrup 3 - 4 times during the smoking process.