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!
