Yield: 6 servings
|1 cup||BROWN SUGAR|
|1 cup||MAPLE SYRUP|
|1 cup||KOSHER SALT|
From : Janice Norman, Jul-2-90 7:14am Marinate about fifteen pounds of salmon fillets, rinse and dry well then cut lengthwise in strips about two inches wide for 6 to 8 hours.
Hang (use cooking twine and a needle to string fillets) for 6 to 8 hours. Hang fillets from rack in smoker or place on lightly oiled foil on rack. Smoke from 2 to 6 hours depending on smokiness and dryness desired.
This salmon will keep in the frig for two weeks, or frozen (God Forbid) for 3 to 6 months.