Directions

1. Skin the salmon and remove as much bloodline from the underside of the fish as possible.
2. Cut the fish into 2” pieces.
3. Combine kosher salt and 3 TB of PS Seasoning Rodeo Rub together and then toss with the salmon.
4. Place the salmon in a Ziplock bag and place in the fridge to cure for 24 hours (minimum 4 hours)
5. Rinse the salmon and pat dry with a paper towel.
6. Preheat your Pro Classic smoker to 225 degrees.
7. Season the salmon with more Rodeo Rub and place on a wire rack.
8. Place the rack on the smoker.
9. Fill a sawdust pan ¼ full of sawdust and dampen with water. Place directly on the heating element.
10. Smoke the salmon until the internal temperature reaches 155 degrees.
11. Baste the burnt ends with PS Seasoning Candied Jalapeno Wing Sauce and put back in the smoker for 20 minutes.
12. Remove from your Pro Classic and rest 10 minutes before serving.