Wildgame, Fish & Fowl Recipes
We use 3 parts rock salt to 1 part Morton salt cure and dry brine
the salmon filets for 2 hours; time can be less for less salty flavor.
We then strip the filets and hang them in the smoker with the fan going
for 2 hours, then smoke for 4 hours. Then we run the smoker with just
the hot...