1 cup heavy pulp orange juice (OJ starts the break down process)
4 cups water
1/8 to 1/4 cup garlic powder (how ya like it)
1 tbsp coarse ground black pepper
1/2 cup of salt (any kind)
1 cup brown sugar
make the night before, make sure all the sugar and salt is dissolved
Fillet the salmon.
Cut into 1 1/2″ or 2″ strips.
Marinade the fish overnight in refrigerator.
I do not dry the brined meat, just put it on
the bbq and smoke with indirect heat. Do the fish till the flesh is firm.
I use a charcoal smoker. Use Alder chips or chunks &
smoke to your taste preference.
Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!