• Slice into Pieces
• Rinse salmon with cold water
• On a cutting board, slice across the fish into 1 inch wide pieces
• Rinse fish under cold water to remove scales

Dry Brine/Marinate the Salmon

• Place a layer of rub into a plastic or glass bowl.
• Place the fish onto the rub.
• Sprinkle a layer of rub onto the top of the fish pieces.
• If you need to double-stack the fish, place another layer of rub then more fish.
• Finish this layer with a layer of rub on top.
• Place a lid on the container and place in the fridge for 8-12 hours or overnight.
• Rinse the rub from the fish using cold water and lay on paper towel to drain.

Dry the Salmon

• Place the salmon on a Bradley rack or similar with at least ½ inch between pieces.
• Place rack in fridge for 3-4 hours to allow the fish to dry and form a pellicle.

Glazing the Salmon

• Mix together ¾ cup of maple syrup with 2 TBS of Sweet & Spicy Southern Rub to create a glaze.
• Brush the glaze on the salmon pieces every hour while they are in the smoker after the first hour of cooking.

Smoking the Salmon

• Setup smoker for cooking at about 120°F
• Place salmon pieces directly on smoker grate for 2 hours.
• Increase heat to 140°F
• Continue to cook salmon for 2 hours
• Increase heat to 160°F
• Continue to cook salmon until it has reached the desired dryness/texture