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Smoked Salmon Recipe

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Basic Brine

• 4 cups dark brown sugar
• 2 ½ cups pickling salt
• 6 tablespoon pepper
• 2 tablespoon cayenne
• 3 tablespoon garlic powder

Cut salmon filets into pieces and lay the first layer flat in large roasting pan. Cover filets with a 1/4-inch layer of the brine, put the next layer of fish and do the same. Cover the pan with foil, place in a cool spot or refrigerate and let stand overnight. Remove from pan and rinse thoroughly with cold water. Allow fish to air-dry until a glaze forms and the filet looks dry. Now it's time to smoke your filet! Smoke your filets at 175 degrees for at least ½ hour – it may
take longer! They should be smoked thoroughly.

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