Directions
- Cure the Salmon
In a large bowl, mix ½ cup brown sugar and ¼ cup kosher salt. Toss in the salmon cubes and coat thoroughly. Cover and refrigerate for 1 hour.
- Rinse and Dry
Rinse salmon under cold water to remove excess cure. Pat dry and let rest uncovered on a wire rack in the fridge for 30 minutes to form a pellicle.
- Smoke Low and Slow
Preheat smoker to 165°F. Mix together soy sauce, maple syrup, garlic powder, paprika, and pepper to create a glaze. Place salmon cubes on a wire rack and smoke for 2 hours, glazing halfway through.
- Serve and Enjoy
Sweet, smoky, and addictively savory. These bites are perfect as appetizers or packed up for road trips or hikes.
