Hawgeyes Smoked Salmon Method
- Mix up one of Gallon HI Mountain Fish Brine
- Let fillets set in brine overnight
- Remove fillets, rinse with fresh water, and pat dry with paper towels
- Rub fillets down lightly with Tsunami Spin, Maple Syrup, Liquid Margarine, brown sugar, and honey.
- Allow to warm to room temp
- Put fish on smoker (coat grates with pam) with light smoke of choice at 225 degrees
- Cook Fillets with skin side down until internal temp of fillet hits 150 degrees.
- Carefully remove from smoker, and chill. Peel Skin after cooling, or simply pull meat off skin and serve.
