Mix together salt and brown sugar.

Cut salmon into thick 2 inch slices.

Lay down a layer of salt-sugar mixture in a container.

Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture.

Cure for 2-3 hours.

Remove from cure, rinse and pat dry.

Allow to dry in a cool place for two hours.

While the smoker is preheating with Maple Bisquettes to approximately 200°F, place salmon inside smoker (so temperature will raise gradually).

Every hour brush salmon with maple syrup.

Smoke for 4-5 hours.

Remove from smoker and brush with remaining maple syrup and cool.

By Lena Clayton