Instructions

1. Begin with salmon that is cleaned and gutted. Freeze the salmon overnight before beginning the cold-smoking process. Fillet the frozen fish into squares around two-inches by four-inches with a large filleting knife. Puncture the flesh of the salmon by making thin slices in each piece around half the thickness of the meat to allow the brine solution to fully penetrate the meat.

2. Prepare a mixture of brine solution in a clean, five gallon bucket. Add clean, potable water to fill the bucket approximately 3/4 full. Add 14 cups of iodized salt and seven cups of brown sugar to this mixture and stir well with a wooden paddle. Place the pieces of salmon into the brine solution and refrigerate the mixture for around 24 hours. Slice a piece of the fish off and check to see if the brine solution has completely penetrated the meat. If not, you will need to let it saturate longer. Check every couple of hours to see how the fish is progressing.

3. Rinse the fish under cold, running water to completely remove all the briny solution from the outside of the flesh. Drain the salmon on paper towels. Place the clean fish into deep metal pans. Allow the salmon to cure by placing it in the refrigerator for another 12 to 24 hours. If you like, you may sprinkle other spices, such as rum, honey-dijon mustard or dill, on the maple salmon.

4. Place the salmon into a smoker that is heated to around 70 degrees Fahrenheit. The type of wood selected will affect the taste of the salmon. Some recommended types of wood include apple, alder, and maple wood. Add chips every 30 to 40 minutes. Cover the salmon and continue to smoke for around 12 hours, turning every two to three hours. Cook until the salmon is slightly glazed. Do not cook the salmon completely through

5. Remove the salmon from the smoker with metal tongs .Allow it to cool on a wire rack for 20 to 30 minutes. Place the cold-smoked salmon in airtight freezer or vacuum sealed bags. Mark the outside of the container with "cold smoked maple salmon" and the date. Place the bags in the freezer immediately.