Ingredients:
1 cup brown sugar
1 cup salt
1/4 cup lemon pepper
1 large whole salmon -- cut into steaks |
Preparation:
Mix all the dry items for rub. Lay out a piece of plastic wrap long
enough to wrap both filets well. Lay a filet scales down 5 inches
up from the bottom of the wrap (lengthwise so the ends are left
open). Pack all the "rub" on top of the filet. Lay the
other side face down into the "rubbed" fish". You
should now have the semblance of a sugar stuffed fishy. Flip the
bottom of the wrap up over the top of the fish and wrap it tightly
(leaving the ends open). Put on a cookie rack (or some such) in
a baking dish and in the refrigerator. Let sit for 24 hours. Brown
water will roll out of the ends that you left open. Remove from
wrap and scrape off excess rub. Let stand and air dry for 3 hours.
Smoke at 160F for 2-4 hours (when it starts to flake apart with
a fork, it's done). I like to use cherry wood this. |