Mix all ingredients except salmon
Fillet and remove rib bones from salmon. Leave skin on. Cut into serving sized pieces.
Lay brine mix in the bottom of a extra large glass baking pan
Place a layer of salmon skin side down.
Cover with brine mix. Lay next layer meat side down and cover with more brine. Next layer lay skin side down and cover with more brine.
Cover with saran wrap and brine in fridge 24 hrs
After brining, remove fish. Rinse lightly. Place on a towel to dry. A small fan will speed up the process
Place in your smoker. Fish must be dry. Moisture will collect soot from the smoke.
Smoke between 120 - 150 degrees. Add smoke for two hours. Then just heat for 2. Keep repeating this process. Fish will be done in 18 hrs. The thinner belly and tail pieces will be done first. Thicker pieces may require more time.
Fish will keep in the fridge up to three weeks. But it never lasts that long around me.
