Get you some nice Salmon fillets.

The Brine

• 4 cups water
• .5 Cup of salt
• .5 cup Brown Sugar
• .5 cup Maple Syrup – get a good kind.
• Zest of 1 Lemon

1. Trim off the thin belly part of the fillet. If the salmon has been frozen to kill ocean parasites then you can totally eat the belly raw – sashimi style- yum!
2. Put brine into container
3. Put in Salmon skin side down
4. Cover with plastic wrap
5. Leave overnight (full 12 hours)
6. Take it out – rinse – Dry it off and put it on drying rack on baking sheet
7. Put it back in the fridge for 6 (up to 24) hours and a Pellicle will form on the surface. It will feel tacky to the touch – sticky surface

The Glaze

1. Juice 1 pineapple – keep some of that nice pineapple for a tiki drink
2. Create a 50/50 mix of Maple Syrup / Pineapple Juice

The Smoke

Smoke with indirect heat at 165 degrees for 3.5 hours. Use a hardwood like oak, cherry, hickory or apple Apply the glaze 3 times – once per hour.