Well up here in God's country Canada...we don't use the water we just use
all the dry ingredients. Allowing the brine recipe to soak in the fishes
own juices, really draws in the brine into the meat, allowing much evener
smoking of your catch. You can easily reproduce the same great smoked fish
using this simple easy recipe. I am going to try some Maple Syrup, that
sounds like a great Idea...I was thinking of watering the Maple Syrup down
with Grande Marnier...I am going to have to go get some smoked fish out now
and eat it...enjoy the recipe
"kings rule"
Gord Parfitt
Rivers North
www.riversnorth.bc.ca


Brine Recipe:
1 cup Pickling Salt
1 cup Brown Sugar
When you are doing larger fish you will have to mix more.
First filet and skin Salmon. Then use a big pan and just lay the filet in
and cover with mixture..leave in pan over night in your frig or somewhere
cool for approx 7-8 hours depending on thickness of filet...Rinse filets
well so you don't end up with Salty taste...use paper towel to dry of
filets. Now you are ready to load your smoker...

Smoking Brine Recipe
Mix brown sugar with Keen's Dry Mustard add Onion Powder,Garlic Powder to
taste...you can experiment with your favorite spices...Cover fish evenly
with mixture...then load up the smoker...

I usually smoke for 4 hours of smoke and then 4 hours just heat...We use
alder,cottonwood local supply.