Whiskey Smoked Northwest Salmon

1 Qt. of distilled water
1 1/2 cup of jim beam Whiskey
1/2 cup of brown sugar
4 tsp. of non-iodized salt (canning salt)
1 tsp. of Garlic powder
1 tsp. of fresh ground black pepper

Mix ingrediente thoroughly.
Place Salmon into brine, and let sit for at least 8 to 12 hours
before smoking (the longer the better).
remove Salmon from brine and rinse lightly.
Place on paper towel, skin side down for 30 Minutes.

Smoke preparation.
Mix 60 Cherry wood, to 40 Alder wood.
Smoke Samon for 10 to 12 hours at 110-140f.
Change wood out three time within this time period.

This recipe will yeld a sweet Smoked Salmon, almost like a fish candy.
I have not met a person yet that does not like my smoke!

Dustin Cox
Salem, OR

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