The last of the vacuum sealed salmon always makes its way into the smoker just before Christmas.
If I smoke it even 2 weeks before Christmas, nothing is left by the big day.
3 parts demerara sugar
1 part coarse salt,
a healthy sprinkling of Montreal steak salt
layer the dry brine and salmon chunks in a 5 gallon bucket
leave for at least 5 hours
remove from the bucket and rinse off the chunks
allow to dry or paper towel dry
At least 4 hours of hot smoke
remove and baste with a warm maple syrup.
back in the smoker for another couple hours or until you can't wait any longer
serve with cream cheese, crackers and capers and copious amounts of your favourite ale.
Follow up pics of final product to follow...
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