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!!!