Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Salmon fillets, cut into 2" -skin side down and pat
-widths -dry. Allow to air dry for
Mixture of 1 part plain -an
-salt (no iodine) and 2 Hour; a glaze will form on
-parts brown sugar -the salmon.
In a large ceramic or Place salmon in the smoker
-stainless steel bowl layer -with small spaces between
-in salmon and salt/sugar -the pieces. If you are
Mixture; pat mixture around Using a Little Chief or
-all the pieces of salmon. -similar smoker, use just
-Cover the salmon with a -three pans of wood for the
Plate that is smaller than Smoke. The fish can absorb
-the bowl and weight down -just so much smoke and
-with something heavy. I -three pans is certainly
Use 2-liter plastic pop Enough. Continue to apply
-bottles. -the smoker heat until the
Let brine in the frig for -salmon is firm to the
-at least 24 hrs. The Touch. Cool and store in
-juice from the fish makes -zip-lock bags in the frig.
-the - Don't worry about how
Brine liquid. Long the smoked salmon will
Remove the salmon pieces -keep. It will be gone
-from the bowl and rise -long before it turns off.
-well in running cold water. (licking fingers)
Lay out on paper towels,

Submitted By JOANN PIERCE On 01-05-95

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