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Export 2 ingredients for grocery delivery
Step 1
Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Place your cleaned salmon into the brine, and refrigerate for 10-12 hours.
Step 2
Once the fish is brined, remove from the liquid, rinse quickly, and pat dry with paper towels. Let sit out at room temperature for 1-2 hours to allow the pellicle to form.
Step 3
Turn your smoker to smoke to get the fire started, and place the salmon on a baking rack that's been sprayed with cooking spray.
Step 4
Place the rack on the smoker, and close the lid.
Step 5
Once an hour, baste the salmon with pure maple syrup generously. Don't let the smoker get above 180 degrees for best results.
Step 6
Smoke for 3-4 hours, but the length of time really depends on how thick your fillets are. You want to pull the salmon when it flakes easily.
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