Smoked Salmon, Dry Brine

1. Combine dry brine ingredients
2. Place salmon in plastic tub and cover with 1/4 inch of dry brine
3. Refrigerate covered for 8–10 hours
4. Gently wipe off dry brine. Do not rinse.
5. Place on wire rack uncovered in refrigerator for 4–6 hours developing a shiny surface called pellicle
6. Preheat smoker to low smoke using alder or fruit flavored pellets
7. Cook until fillet reaches 145º

Optional

1. Baste with maple syrup or apple syrup during the smoking process

Apple Syrup

1. Bring to boil and simmer on medium heat until reduced by half
2. Strain through a mesh strainer to remove spices
3. Pour liquid back into sauce pan and simmer until syrup consistency
4. It will thicken more as it cooks
5. This may take several hours to reduce