You will need:
8 cups of water
1 cup pickling salt
2 cups dark brown sugar
1 cup REAL maple syrup
Salmon or Kokanee – Scaled, skin on and cut into strips that will fit on your smoking racks. Keeping the skin on is important there is a scrumptious layer of fat between the meat and the skin that melts in your mouth.
Mix together the water, salt, sugar and syrup and place the fish in the brine. Refrigerate for 24 hours. Then remove the fish from the brine, DO NOT RINSE. Place on smoking racks and let air dry for about 3 hours, you will notice a sheen to the top of the fish. While this is happening get your smoker going. I use a mix of Apple and Cherry wood. It will take about 8 hours to smoke the fish. Every hour or so bast the fish with a mix of 3 parts honey 1 part water.
Don’t have a smoker don’t worry your BBQ works great. Soak your wood chips for about half an hour, drain and put into a tinfoil packet. Put a few holes in the top to allow the smoke to come out. Turn on both sides of the BBQ place the tinfoil pack between the grates and the burner on one side. you will want to get the chips smoking then turn your BBQ as low as possible. Place the fish on baking racks on a sheet pan, this will keep the mess down in the BBQ. Once you get the chips smoking put your fish in. Don’t open it too often you want the smoke kept in there.