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The smoker in this guide is a high temp. If you intend to use a “low & slow” smoker, this process could take up to 8 hours.
Mix the sugar, salt and pepper together.
Fresh Skinless Salmon Filet.
Rinse and pat dry salmon fillet then cut into serving-size steaks.
Spread some of the mixture on the bottom of a glass or ceramic casserole dish. Leave a little space between the strips of Salmon to allow the Salmon to loose it's moisture.
Repeat until covered.
Tightly cover with a plastic wrap and put in the refrigerator to set 4 to 8 hours.
After 4 to 8 hours...
rinse the salmon pieces under cool running water, thoroughly removing the brine.
Pat dry salmon fillet.
Let the salmon strips sit for about 20-30 minutes in room temperature.
Use 2/3 cup of Alder Wood Chips. You can add a sugar cube to the middle of the wood cheeps, to give the fish a nice golden color.
Start your smoker, wait till there is smoke and put in the Salmon tray.
When the inner temperature of the Salmon reaches 135dgrees (during the last few minutes of cooking) ...
take the tray out ...
and with some maple syrup and water (or melted honey) ...
paint a thin coating of the Maple syrup (or honey) onto the Salmon to get a nice glaze and place it back in smoker.
When the inner temperature of the Salmon reaches 150dgrees or when it reaches your desired firmness ...
it is ready.
When the Salmon is done, allow it to cool before eating. Bon appetit!