ad | Hot smoked salmon made in my @Ninja Kitchen Woodfire Pro Connect XL Recipe: For the brine 1 litre water 1 cup brown sugar 1/3 cup salt For the dry rub 50g brown sugar 1tbsp salt 1 tbsp smoked paprika 1 tsp freshly cracked black pepper For basting/glazing 50g honey 50ml water Brine for 6-12 hours. Remove and pat dry. Dry in the fridge uncovered on a wire rack overnight or 12-18 hours. Rub all over with the dry rub. Prepare the smoker, and add in a small pan of water to create steam. Smoke at 65C for 2 hours, then 85C for 3 hours. Baste every 30 mins. It is done when the internal temp reaches 60-65c. #salmonrecipe #hotsmokedsalmon #smoker #ninjakitchenuk