Smoked Kokanee Salmon

Clean and fillet your limit of kokanee salmon caught with your dear sweet flesh and blood brother.

Rinse fillets and pat dry

Mix up a dry brine

- 2 cups brown sugar

- 1/2 cup kosher salt (not table salt)

- 1 tablespoon black pepper

Coat each fillet with the dry brine by dipping each piece in the mixture

Stack all coated fillets in a tupperware or pyrex baking dish

Cover and put in refrigerator for at least 8 hours (The dry brine mix will slowly draw moisture out of the salmon)

Rinse brine off the salmon and pat dry

Lay out fillets on a drying rack and let rest for 2 hours (A thin tacky film -pellicule- will form on the salmon)

Setup the smoker for indirect cooking bringing the temperature to 200 degrees

Soak smoking wood chips for 20 minutes (Pecan and Apple chips), add to lit coals and put the plate setter in place

Smoke the salmon for about 1.5 hours to 160 degrees internal temperature

Remove from grill, cool, and get that chit on up inside ya, cause it's damn tasty!

Let cool all the way before vacuum sealing