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- You need a meat smoker for this recipe.
- To one gallon water, add in sugar, honey and salt. Use a plastic dish pan. Stir mix till ingredients are dissolved. You now have brine. Put salmon into the brine and soak for 24 hrs.
- Fill the fire dish of you smoker with charcoal and light. Wait till coals turn white with ash and then distribute coals so which vent hole in pan is open. Put water dish of smoker in place and fill to 2/3 full with brine (from salmon). Place first rack on top of water dish and fill with salmon (skin side down). Repeat with second grate in top brackets of smoker.
- Soak the apple wood chunks in water for at least 1 hour before hand. Add in about 8 to 10 chunks to charcoal and let smoke. When smoke eases, add in more apple wood, It is important to keep smoke occurring. If heat falls below medium range, add in more charcoal. Don't lift cover of smoker during the smoking period because it will allow built up smoke to escape. Smoke for 3 1/2 hrs. Remove with a pancake turner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 12 servings | |
| Calories 554 | |
| Calories from Fat 229 | 41% |
| Total Fat 25.36g | 32% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 7195mg | 300% |
| Potassium 740mg | 21% |
| Total Carbs 41.79g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.37g | 28% |
| Protein 38.66g | 62% |
