Smoked some salmon this weekend

[Stickbowcrafter]

While rearranging the freezer for some fresh venison, I found 2 salmon filets from a fishing trip last fall. I try to use everything I vac pac within a year so I'm glad these got found. I cut them in half and used a real simple recipe.

1/4 cup salt
1/4 cup brown sugar
1/4 cup granulated sugar
1 TBL crushed black pepper

I put the 4 pieces in a plastic tub and coated them evenly with the above ingredients. I put the lid on the tub and into the fridge for 12 hours. I flipped the pieces and put them back into the fridge for another 12 hours.



Rinse the fish under cold water and pat dry with paper towels. Place fish in a cool, dry place until the surface is dry. That will probably take at least an hour.



I then smoked the fish with 6 cherry pucks and set the Bradley at 160 F. I removed the fish when an internal temperature of 150 F was reached in the thickest piece.



-Brian