1–2 large skinned salmon fillets, fresh or thawed 16 oz. apple juice
6 oz. Yoshida’s Sauce
1⁄4 cup Kosher, sea or non-iodized salt
1/2 cup brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1 or 2 crushed dried bay leaves
Pour apple juice in a 2 quart sauce pan and bring to a boil.
Add Yoshida’s Sauce and dry ingredients. Return to a boil.
Turn down to low and simmer until all ingredients are dissolved.
Remove from stove and immediately add 2 cups of ice.
Allow brine to cool down.
Add up to 2 cups of water to the sauce pan.
Remove skin from salmon and slice off belly meat.
Slice remaining salmon into approximately 3"x6" pieces.
Slice belly into 6" long pieces.
Place larger salmon pieces into a “nonferrous bowl” or Ziploc bags.
Separate belly pieces, and place them in a nonferrous Bowl or Ziploc bags. Belly pieces brine quicker. Pour brine mixture into each nonferrous bowl or Ziploc bag.
Submerge larger fillets in brine for 6 hours in fridge. Smaller pieces and belly pieces will brine quicker. Remove salmon from the brine and rinse each piece thoroughly.
Pat dry with paper towels.
Lay salmon on racks, and place in fridge overnight to form the pellicle.
Pre-heat smoker to 120 ̊–150°. Fill Simple Smoke with pellets and light, following the instructions in the manual.
I like to use Apple wood for a milder smoke flavor.
Place salmon in smoker and insert temp probe into center of thickest fillet.
Smoke at 120°–150° for the first 2 hours. Bump temp up 10°–20° per hour until fillets reach an internal temp of 145°. Internal temp above 145° will produce slightly drier texture.