dry heat smoked salmon requested by Pierre

[puddlejumper]

STEP 1. Start the smoking process by brinning your fish filets for 8 hours with skin on.
STEP 2. Remove filets from brine and place on a wire rack to air dry, skin side down. Lightly pat meat side with a paper towel and let dry till filets are no longer tacky to the touch.
Step 3. Once air dryed, Place filets skinside down on smoker racks , the internal temp in the smoker body should be between 150 and 250 degrees to cook , time varies, when you see clear liquid start to bubble on top of filets, there done at this point, cool and enjoy.
RECIPE FOR BRINE
2 cups Soy Sauce
2 cups dry white wine
Juice from 1 lime
1 tbsp of ground chipolte
1/4 cup non-iodised salt
2 tbsp each of granlated garlic and onion
1/2 cup brown sugar

[pierre]

thank you Pierre

Pierre