Not the kind of game you shoot with firearm but it is one of my favourite smoked salmon recipes.


1/2 gallon water
1 cup pickling salt
2 cups dark dark brown sugar
1 cup real maple syrup
1 Whole salmon cleaned and cut into 1/2 inch strips
3⁄4 cup honey


-Mix the water, salt, sugar and syrup together to create your marinating brine. Make sure all your ingredients are fully dissolved.
-Add your salmon of choice and brine for aprox 24 hours in the fridge.
-Remove fish and place on smoking rack
-Smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker. My smoker only takes aprox 6 hours, be careful not to over smoke or you will end up with jerky
-Use 3/4 cup honey for brushing on towards the last 15-30 minutes.

-I use apple and cherry wood for smoking my salmon.
-The smoker I use is a Masterbuilt 800-watt Electric smoker I picked up from Lowes to do all my smoking.