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Ingredients
- 3 pounds brown sugar
- 1 pound kosher salt
- 2 salmon fillets, whole or cut in pieces
Method
- Mix sugar and salt well.
- Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture.
- Put in a dish, cover with plastic and refrigerate for 2 days.
- Remove salmon from sugar-salt mixture and wipe clean.
- Place salmon in smoker.
- Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.