Ingredients
• 1 large salmon fillet
Brine:
• l litre (1 quart) water
• 125 ml (1/2 c) salt
• 125 ml (1/2 c) maple syrup
• 60 ml (1/4 c) amber or dark rum
• 60 ml (1/4 c) lemon juice
• 10 whole cloves
• 10 whole allspice berries
• 1 bay leaf
Preparation
In a medium sized bowl combine all the brine ingredients. Place salmon
fillet in a non-metallic dish and cover with the brine. Make certain the
fish is completely submersed in brine. Cover and refrigerate for at least
two hours. Remove salmon from brine and pat dry with paper toweling. Place
salmon, skin side down, on smoker rack and allow to air dry for about an
hour.
Smoking Method
Preheat the Bradley Smoker to between 65°C and 95°C (150°F and 200°F). Using
Maple flavor bisquettes smoke/ cook the salmon for approximately 1-1/2
hours.
To Serve
Serve with wild rice and stir fried mixed vegetables, or blend with equal
amounts of cream cheese for a delicious spread.
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