3 salmon filets, pin bones removed, cut in 2 inch pieces
5 cups brown sugar
1 cup kosher salt
1/4 cup coarse black pepper
1 cup real maple syrup
Mix the sugar, salt, & pepper. Put a layer of dry brine in the bottom of a plastic bag. Layer 1/3 of the fish skin side down. Cover with dry brine and layer another 1/3 of the fish, skin side up, and then repeat, skin side down. Remove air from bag and allow to brine overnight in the refrigerator, turning several times. Remove from bag and rinse the fish and pat dry with paper towels. Place on racks and allow to dry until it develops a pelicle, about 4-5 hours. Place in a smoker and cold smoke 4 hours. Raise the smokehouse temp to 125 degrees. Brush fish with maple syrup every 15 minutes until the fish is firm to the touch. Allow to cool to room temp.