1 quart water 1/2 cup salt 3/4 cup honey 1/4 cup golden rum 1/4 cup lemon juice 10 cloves 10 allspice berries 1 bay leaf 1 large fillet of salmon Combine all the ingredients besides the salmon to make the brine. Place the salmon, skin side up, in a non-reactive dish and cover with brining liquid. Allow fish to brine for 2 hours. Rinse the salmon in fresh water and pat dry with papertowels. Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour. Smoke salmon skin side down for about 1 1/2 hours, keeping temperature at 160 degrees farenheit.
Depending on how large of skin on filet you use...
For 4 larger filets of any fish
Use 2 Gallons of warm water 2 cups of brown sugar and 3/4 cup of salt. ~ stir until ingredients are disolved ~ let brine cool ~ add fillets and soak the fillets for 24 hours. drain and pat dry with a paper towel.
I use apple wood as my choice of woods as it is not as bitter as other hardwoods. Filets skin side down..
My smoker is a Cabelas 48" Propane fired smoker and use water/ applejuice for the moisture.
I like to keep the temperature @ 170 degrees or less for a longer smoking time.. when the fish flakes I take it off the smoker
Let cool and enjoy with a cool one !
Cancer SUCKS. There are 86,400 seconds in each day, make every second count because you are not getting the back!!!
If you've got short, stubby fingers and wear reading glasses, any relaxation you would normally derive from fly fishing is completely eliminated when you try to tie on a fly. ~ Jack Ohman, Fear of Fly Fishing, 1988