Smoked salmon bites, in a honey Sriracha glaze

Start with one salmon fillet. Remove skin and cut into cubes. 

Cure the salmon in a mixture of – 1.5 cups of brown sugar, 1/4 cup of salt, and two spoonfuls of Mikes Hot Honey. Place in fridge over night. 

The next day rinse off the cure and out on a metal rack. Place the rack in a fridge or a room that is under 65 degrees. I put the rack in my Mudroom with a fan on it. You will want to do this till the texture is tacky. Took an hour for me, but could take up to two hours. 

Place on 190 degree smoker till the internal temp of the salmon is 130. At this point glaze the bites in a mixture of honey and Underwood Ranches Sriracha. Put back on smoker till the glaze sets. Pull out of smoker and enjoy! So crazy easy and good. 

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