SMOKED SALMON

By grinder

Ingredients

• 2.5 lb. salmon filet, skin on
• 2 parts brown sugar, 2/3 cup
• 1 part canning salt, 1/3 cup
• 3 shakes or so of lemon pepper

Preparation

Step 1

Spray racks in smoker with non-stick spray and line bottom tray with foil.

Cut salmon into about 4” chunks.

Combine brown sugar, salt and lemon pepper in a bowl. Dredge salmon chunks in mixture and put in zip-lock bag, toss in remaining brown sugar mixture. Seal and refrigerate about 3½ hours.

Take salmon out of brine and put directly in smoker, skin side up and smoke using 2 loads of hickory chips at 90 minutes each. Total of 3 hours in smoker.

Cool, bag, eat!!!