Ingredients

Brine:

·         4 cups (32 ounces) Apple Juice

·         ½ cup (4 ounces) Pickling Salt

·         ½ cup (4 ounces) Maple Syrup

·         ½ cup (4 ounces) Brown Sugar

1.    Add Salt to Apple Juice and stir to dissolve.

2.    Add Maple Syrup and stir.

3.    Add Brown Sugar and stir to dissolve.

Directions:

1.    Place 3 inch pieces of Salmon or your favourite 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°F (55°C) for 7 hours. Enjoy.