Had a couple of fillets of salmon in the freezer and decided to put them in the smoker today. Turned out excellent. Used equal parts of brown sugar and non-iodized sea salt and dry cured the salmon for about 2.5 hours (cut the salmon into about 1 and 1/2 inch chunks before applying cure). Need to make sure each piece is completely covered in the dry cure with at least 1/4 inch of cure between stacked layers. A lot of moisture will be drawn out!
After 2 1/2 hours, rinsed the salmon quick and dryed with paper towels and let them sit in fridge uncovered for about 4 hours to dry out a bit and form a pellicle (very important!). Then smoked at 180-200 degrees with a hickory/maple blend for about 2 hours and finished drying for another 2 hours without smoke. Every hour and a half I glazed with maple syrup infused with jalapeños. Also placed a few of the peppers right on the salmon for the last hour. Awesome!
After 2 1/2 hours, rinsed the salmon quick and dryed with paper towels and let them sit in fridge uncovered for about 4 hours to dry out a bit and form a pellicle (very important!). Then smoked at 180-200 degrees with a hickory/maple blend for about 2 hours and finished drying for another 2 hours without smoke. Every hour and a half I glazed with maple syrup infused with jalapeños. Also placed a few of the peppers right on the salmon for the last hour. Awesome!
Last edited:
