● for best results, use salmon fillets cut into 3x2 squares.
● brine 1 1/4 cups of Worcestershire sauce
1 cup of red wine
2 cups of brown sugar
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of cayenne pepper
1 tbsp of red pepper flakes
● Soak overnight, then rinse and towel pat dry. Allow to continue to air dry for 1 hour.
● Place in smoker and smoke at a temperature of 180-225 degrees 6-12 hours, depending on how dry and smoky you want the salmon or fish. The thicker it is, the longer it will take to