Salmon ala Smoke

After catching a limit on lake Michigan, the question was what to do with them?  I am inspired when I hunt and fish, by the beauty of nature and it's tastiness.  When I was a kid I loved smoked salmon in the fall.  Here is my try at smoking:

Simple brine: 1 1/2 cups pickling salt 1 1/2 cups brown sugar 1 gallon water Bring to a boil stirring to dissolve salt and sugar. Cool completely. I put about 4 lbs of salmon in the brine and soaked 12 hours.

I then set up a Little Chief smoker with a pan of hickory chips.  We refilled the pan once and let the salmon smoke for about 9 hours.  The texture was moist but firm and it was delicious!