cut salmon into 3inch wide steaks
stand cut portions with backbone facing ceiling
slice down bone, splitting in half
do not debone fish
mix 3 cups brown sugar with 1 cup pickling salt
using a plastic, NOT metal container…
layer fish, skin side down, covering generously with mixture
next layer, cover with mixture…when finished, last cover
should be thicker than other layers…
place in fridge overnight….
in morning, rinse off excess salt/sugar under cold water
set on racks to airdry for 2-3 hrs….until glaze appears
then lightly brush with maple syrup and place in smoker
thicker pieces on lower racks….
preheat smoker….load rack of salmon….make sure smoker is out of the wind….
one pan of smoke every two hours makes a wonderful tasting
smoked salmon…when finished, debone, deskin…best tasting fish
is next to the bones….oh ya…
to keep a long time….process in salmon canning jars 90 mins in boiling water….
when opening jar of canned smoked salmon…mix with philadelphia
cream cheese with jalapeno peppers and use as cracker spread
Rob Weaver
Comox, BC