Nick Prochilo
Chef Extraordinaire
Bruce, I'm posting the receipe for your salmon. Hope you don't mind.
2 quarts Water
3/4 cup Kosher Salt
1/2 cup Brown Sugar, `
1/2 teaspoon Garlic Powder
8 each Black Peppercorns, crushed
1/4 teaspoon savory, lightly crushed
Mix all of the above ingredients together to make brine. Brine the salmon for 3 - 4 hours. Remove from brine and rinse under cold water. Pat dry with paper towels and put on rack in refridgerator uncovered around 2 - 4 hours (until pellicle forms). Before puting on smoker, brush all sides of salmon with maple syrup and sprinkle on rub of choice. Smoke for about 1 1/2 - 2 hours at 200* until internal temp. of salmon is 145* - 150*. Don't overcook or it will be dry.
2 quarts Water
3/4 cup Kosher Salt
1/2 cup Brown Sugar, `
1/2 teaspoon Garlic Powder
8 each Black Peppercorns, crushed
1/4 teaspoon savory, lightly crushed
Mix all of the above ingredients together to make brine. Brine the salmon for 3 - 4 hours. Remove from brine and rinse under cold water. Pat dry with paper towels and put on rack in refridgerator uncovered around 2 - 4 hours (until pellicle forms). Before puting on smoker, brush all sides of salmon with maple syrup and sprinkle on rub of choice. Smoke for about 1 1/2 - 2 hours at 200* until internal temp. of salmon is 145* - 150*. Don't overcook or it will be dry.