This recipe works good with any kind of smoker.
For the dry brine:
6 Cups Brown Sugar
2 Cups Salt (add an additional cup if you like it salty)
2 Tablespoons garlic powder
2 Tablespoons ground black pepper
2 Tablespoons onion powder
2 Tablespoons ground cayenne.
Mix it really well.
Filet and remove pin bones on freshly caught salmon.
Cut Salmon into 1 inch wide strips and layer in container, make sure to cover each layer with dry brine before adding more salmon.
Let brine overnight in fridge 10-12 hours.
Remove from brine, wash under cold water and let air dry until you notice salmon start to develop pectin and get sticky.
Put in smoker at 200 degrees, I use apple wood chips soaked in water and rye whiskey. I let it smoke for roughly 3 hours. Right before I pull it out I coat with maple syrup and toss in coarse cracked black pepper.
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