1 cup Course Salt
2 cup Brown Sugar
1 tbsp Pepper (white if you like. Optional)
1 tbsp Onion Powder (optional)
Add any spices you like
Place your salmon fillets into deep-sided pans (they will give off lots of juice)
Pull the pin bones out so you don’t bite into them while eating.
Use a pair of needle-nose pliers. Just run your fingers along the side of the filet where the rib bones were cut through.
Spread a thick layer of the mix onto the fillets and let them brine overnight, or at least for 8 hours.
The flesh should be firm all over.
Rinse off the remaining brine that didn’t dissolve and place it on the smoker racks.
Dry off with a paper towel as best you can and place it in the fridge to allow the pellicle to form.
Smoke using the following Bradley Smoking guideline: (alder, cherry, or apple bisquettes) for 5 or 6 hours.
100°-120°F (37.8C-49C) for 1-2 hours, then increase to
140° (60C) for 2-4 hours, then increase to
175° (79.4C) for 1-2 hours to finish