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Went salmon fishing in Lake Michigan off the coast of Sturgeon Bay, Wisconsin. Decided to make a video.
 
Dry Brine:
1 cup salt
1 cup brown sugar
1 Tbsp black pepper
a bunch of fresh dill
 
Directions:
1) Dry brine salmon overnight using Dry Brine ingredients.
2) The next day, rinse off salmon and pat dry.
3) Air dry for 2-3 hours or more to form a pellicle on surface.
4) Smoke between 150-180 degrees until done (~2 hours) using a lighter wood such as alder or cherry wood.
 

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