apple cured smoked salmon

By MissiAnn

Ingredients

• 1 cup browm sugar
• 4 cups apple juice
• 1/4 cup salt
• 2 cinamon sticks
• 1 tsp. fennel seeds
• 1 tsp. whole allspice
• 1 tsp. black peppercorns
• 1 bay leaf
• 1 tsp. red pepper flakes
• 1/2 tsp. thyme
• 1 large salmon

Preparation

Step 1

To make the brine: In a saucepan combine the apple juice, the salt and the brown sugar and bring to a boil. Then add the rest of the ingredients for the brine. Remove from heat, cool, then add the salmon and refridgerate for 6 hours or overnight. Remove the salmon from the brine and place uncovered on a wire wrack set in a sheet pan to dry out in a fridge for approx. 6 hours to overnight. (a dry fillet will take on smoke quiker than a wet fillet) To smoke the fillets put it on a cool part of the grill over smokey chips till it reaches desired doneness