Smoked Salmon

Cletus

Pellet Smoker Wood = Pitboss Competition Blend Pellets Seasoning = Raging River and Dan-O’s Hot Chipotle Sauce recipe: 1/2 cup maple syrup 1/4 cup honey 2 tbs Soy Sauce 2 tbs BWW Asian Zing sauce 1 tbs oyster sauce (optional)

Brine Recipe (about 24 hours) 1 quart cool water 1/3 cup Kosher salt 1 cup brown sugar Pull salmon from brine and place on cooling rack over a pan. Pad dry with paper towel, and leave it to sit in fridge overnight to form a pellicle on the surface. Ideally, place under a fan a couple hours or so prior to cooking to aid this process. Lightly coat in olive oil and apply rub. Smoke fish skin-side down at 140 degrees for an hour then brush with sauce. Increase heat up to around 175 degrees for the next hour or two, brushing with sauce periodically. Cook until the salmon reaches an internal temp of 160 degrees.

71/39°F - Clear throughout the day. (October 15, 2022 - Rolla, MO, USA)