SMOKED SALMON RECIPE: THE LAST YOU WILL EVER NEED

This smoked salmon recipe will leave your friends in awe and coworkers will revere you. Give some to your boss before asking for that promotion. Works well on other fatty fish.

-----------------------INGREDIENTS-----------------------
(1) 1 Cup KOSHER salt. MUST BE KOSHER!
(2) 3 Cups Brown Sugar
(3) 2 TBSP Crushed Black Pepper
(4) 2 TBSP Crushed Red Pepper
(5) 1 Bag of Cherry wood chips (or alder, or apple) they have these in the bbq section of most hardware stores.
(6) Honey, Maple Syrup, Orange Marmalade, and/or Apricot Jam (for the final glaze)
(7) Vegetable oil, for oiling the BBQ or smoker grate.

-----------------------STEP BY STEP-----------------------

STEP 1: CUT IT UP
Cut up Salmon into snack size pieces.

STEP 2: DRY BRINE
Mix 3 cups brown sugar and 1 cup KOSHER salt together with black pepper and crushed red pepper. Coat the bottom of a NON-METALLIC container with 1/2" of the dry brine mixture. Every Time you require more dry brine, mix it together in the 3 cups sugar to 1 cup salt ratio, adding black and red pepper to taste.

STEP 3: COVER SALMON WITH DRY BRINE
Lay the salmon in the **NON-METALLIC container, on top of the 1/2" layer of existing brine, and cover with ANOTHER 1/2" of dry brine.

STEP 4: WAIT 12 HOURS
Place the brining salmon in the refrigerator for 12 HOURS. When you pull it the next day it will look very watery, which is what you want...all the moisture extraction.

STEP 5: DESALINATE
Rinse and SOAK all salmon pieces in ICE WATER for 90 minutes. Coming out the brine the pieces will be stiff, which is exactly what we're looking for after brining.

STEP 6: DRY
Pat dry and place salmon pieces on a drying rack (there's one in your oven). Crack some black pepper on top and push crushed pepper into the flesh. Dry salmon in the refrigerator for 12 HOURS.

STEP 7: SOAK WOOD CHIPS AND PREPARE BBQ OR SMOKER
Soak 3-4 handfuls of wood chips in water for 90 minutes while you prepare the smoker or bbq, have a beer, and put some music on.

STEP 8: LIGHTLY OIL GRILL
Lightly oil the Grate and bottom side of the salmon so they don't stick. Don't oil the top or sides, we won't be flipping anything.

STEP 9: SMOKE
Place salmon on the grill and smoke for 6 HOURS at 150 Degrees Fahrenheit (plus or minus 15 degrees). I'm using a weber charcoal grill, 2-3 coals at a time, while placing dry chips on the coals to bring the temperature up, and wet chips on the coals to bring the temperature down. 150F is where you want it, 6 hours.

STEP 10: GLAZE
After smoking for 5 hours, brush all sides with your favorite honey, maple syrup, marmalade, or citrus jam. Smoke for 1 more hour.

Eat and enjoy or refrigerate. Bag it up and be the most popular guy or gal at work and with your friends, it's truly amazing.

-----------------------STEPS WITH PICTURES ------------------------

STEP 1: CUT IT UP
Cut up Salmon into snack size pieces.

STEP 2: DRY BRINE
Mix 3 cups brown sugar and 1 cup KOSHER salt together with black pepper and crushed red pepper. Coat the bottom of a NON-METALLIC container with 1/2" of the dry brine mixture. Every Time you require more dry brine, mix it together in the 3 cups sugar to 1 cup salt ratio, adding black and red pepper to taste.

STEP 3: COVER SALMON WITH DRY BRINE
Lay the salmon in the NON-METALLIC container, on top of the 1/2" layer of existing brine, and cover with ANOTHER 1/2" of dry brine.

STEP 4: WAIT 12 HOURS
Place the brining salmon in the refrigerator for 12 HOURS. When you pull it the next day it will look very watery, which is what you want...all the moisture extraction.

STEP 5: DESALINATE
Rinse and SOAK all salmon pieces in ICE WATER for 90 minutes. Coming out the brine the pieces will be stiff, which is exactly what we're looking for after brining.

STEP 6: DRY
Pat dry and place salmon pieces on a drying rack (there's one in your oven). Crack some black pepper on top and push crushed pepper into the flesh. Dry salmon in the refrigerator for 12 HOURS.

STEP 7: SOAK WOOD CHIPS AND PREPARE BBQ OR SMOKER
Soak 3-4 handfuls of wood chips in water for 90 minutes while you prepare the smoker or bbq, have a beer, and put some music on.

STEP 8: LIGHTLY OIL GRILL
Lightly oil the Grate and bottom side of the salmon so they don't stick. Don't oil the top or sides, we won't be flipping anything.

STEP 9: SMOKE
Place salmon on the grill and smoke for 6 HOURS at 150 Degrees Fahrenheit (plus or minus 15 degrees). I'm using a weber charcoal grill, 2-3 coals at a time, while placing dry chips on the coals to bring the temperature up, and wet chips on the coals to bring the temperature down. 150F is where you want it, 6 hours.

STEP 10: GLAZE
After smoking for 5 hours, brush all sides with your favorite honey, maple syrup, marmalade, or citrus jam. Smoke for 1 more hour.

Eat and enjoy or refrigerate. Bag it up and be the most popular guy or gal at work and with your friends, it's truly amazing.