Big Sur Smoked Smoked Salmon
- 3 pounds brown sugar
- 1 pound kosher salt
- 2 salmon fillets, whole or cut in pieces
Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days.
Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.
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