Smoked Salmon

• Salmon

• Salt (2 cups)

• Pepper (2 tbsp)

• Brown Sugar (2 cups)

• Maple Syrup (1/2 cup, for basting)

Instructions:

1. Start with equal parts brown sugar and salt. This will be the main ingredients of your cure.

2. For a small batch like this, add two tbs black pepper in with the cure.

3. Completely bury your salmon pieces in the cure and store in air tight container, leaving in the fridge for at least 12 hours.

4. Once this is done, start rinsing off the cure from your salmon with cold water. Then, allow your salmon to air dry completely. This will give your fish a tacky skin, which will in eventually turn to a beautifully crisp and bark-like crust.

5. Get your salmon in the smoker! This batch didn’t take very long, maybe only 1.5 to 2 hours.

6. Be sure to glaze with maple syrup every 30 minutes while smoking, and enjoy!