6 c Filtered H20
1/2 c honey
2 lbs dark brown sugar
1 c Kosher salt
1/4 c soy sauce
1/2 c yoshidas teriyaki original marinade
1/4 c chili garlic paste (Asian variety)
1/8 c chili oil (Asian variety)
1/4 c tobacco original
1 Tbsp cayenne
Combine above and bring to boil. Allow to cool before adding de-boned and thinly sliced salmon strips. Make strips approximately 1/2" thick so brine can fully penetrate meat. Brine in fridge for 24hrs. Remove from brine and place on wire racks in fridge for another 24hrs. This essential step of dry aging forms the PELLICLE (sticky seal on outside of meat that actually helps to lock in moisture while smoking) Bring salmon to room temp before placing in smoker. Notice salmon color and texture before going into smoker is dark red and tender.
Smoke at 140-150 degrees F* for 90-120 minutes
Finished product should be moist, soft and cured
If smoker is too hot, albumin will often squeeze out from salmon filets which is caused from protein fibers contracting too quickly. If meat begins to turn pink or white, it has become too hot and will be tough and dry.
Observe regularly and rotate racks once or twice to ensure even cooking.
Enjoy within 10 days or vacuum seal and freeze. Can submerged in oil for 100 minutes at 10 lbs for pantry storage.
Place locks on bread or crackers spread with cream cheese and fresh roasted garlic. Garnish with olive oil and dill.