- 1/2 gallon water
- 1 cup pickling salt
- 2 cups dark dark brown sugar
- 1 cup real maple syrup
- salmon, cleaned and cut into 1/2 inch strips
- 3/4 cup honey
- 1/4 cup water
Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!