David's Smoked Salmon

David's Smoked Salmon

Ingredients:

2 - 3 pounds of salmon filets cut into 1/2 pound pieces

Brining solution

Directions:

1. Brine the salmon filets in the brining solution for about an hour and a half

2. Remove the filets from the brine, rinse with cold water, and pat dry with a towel

3. Allow the salmon to "air dry" for an hour or two. It will develop a "pellicle" which is sort of a "dull matte finish"

4. Using alder or hickory wood, place the filets in the smoker. Smoke at 225 degrees for about 2 to 2 and 1/2 hours.

5. Serve warm or chilled (with a dill dip).

Brining Solution:

1/4 cup non-iodized salt

1/2 cup brown sugar

2 cups soy sauce

1 T onion powder

1 T garlic powder

1/2 T black pepper

1/2 T tabasco sauce

1 cup dry white wine

1 cup water