Remove skin. Cut into 1.5-inch bite-size pieces. Add salmon into an extra large ziplock bag or bowl

Add curing mix and massage until coated.

Sit in the fridge for 12-14 hours. Rotate every 4 hours or so to ensure even brining. The cure will draw out a lot of liquid.

Empty the ziplock bag into a colander to strain out all the excess liquid. Rinse with fresh water for 1 minute to remove all cure.

Sit in the fridge for 1 hour to dry (which forms a thin layer around the salmon to help adhere the smoke).

Set the smoker to 200°F-225°F.

Also to catch any drippings place a sheet pan wrapped in foil beneath the rack you’ll use in the smoker

Place the baking rack in the smoker.

Begin making your basting liquid of 2 tbsp butter, 1 tbsp siracha, 2 tbsp honey, 1/2 tbsp soy sauce. Melt the butter over low heat in a large mixing bowl, then add sriracha, honey, and maple syrup.

After two hours, use a basting brush to spread this glaze across the salmon cubes.

Then, close the lid and let the smoked salmon burnt ends continue cooking. Pull the salmon from the smoker once the internal temperature is 145°F and the salmon bites have darkened in color.

Remove the salmon burnt ends from the smoker and serve