This recipe can be used for Salmon or any of your favorite fish. Maple Syrup and Brown Sugar will make the perfect brine. Try Hickory wood, if smoking Salmon.
Instructions:
1. Place 3 inch pieces of Salmon or your favorite fish, skin side up, in a glass or plastic container or zip-lock bag.
2. Add brine to fish and place in refrigerator 8 hours.
3. Remove fish from brine; pat dry with a clean cloth or paper towel.
4. Place fish skin side down on rack; place in smoker.
5. Hickory smoke at 130 degrees for 7 hours. Enjoy
Ingredients
BRINE:
4 cups (32 ounces) Apple Juice
1/2 cup (4 ounces) Pickling Salt
1/2 cup (4 ounces) Maple Syrup
1/2 cup (4 ounces) Brown Sugar
Directions
Instructions:
1. Add Pickling Salt to Apple Juice & stir to dissolve.
2. Add Maple Syrup & stir.
3. Add Brown Sugar & stir to dissolve.
