Directions
- Dice salmon into medium size cubes (if it still has the skin make sure to remove before brining).
- Mix all dry ingredients first don't forget our Sweet Heat Rub, toss salmon into a ziploc bag and add the dry mix. Once you are done, add the honey and mix everything again. Put it in the fridge for at least 12 hours before smoking.
- After 12 hours, get your smoker to 225°F.
- Put salmon on a sheet tray with parchment paper. Place in smoker and leave it for 2 or 2 ½ hours.
- Once finally cooked take them out and let them rest for 10 minutes before digging in. Enjoy!
