Alaska Smoked Salmon Recipe

• 4 x -(up to)
• 5 x Salmon, fresh
• 5 lb Rock salt
• 2/3 pkt (2-lb.) light brown sugar
• 2 pkt (5-lb.) hickory chips, fine

1. Cut strips of salmon lengthwise, two-inches wide.
2. Score thickest parts.
3. Keep belly parts for last 20 min of marinating (belly section is thinner, requiring less soaking).
4. Add in rock salt and brown sugar in plastic bucket, filled 2/3 with water.
5. Stir to dissolve.
6. Soak all salmon pcs, except belly, in brine for one hour.
7. Stir occasionally.
8. Add in belly strips during last 20 min.
9. Remove fish strips and smoke with hickory chips for eight hrs, being sure salmon strips are placed in highest position in smoker.

salmon, salt, light brown sugar, hickory chips

Taken from cookeatshare.com/recipes/alaska-smoked-salmon-62984 (may not work)