Sammies Sweet Smoked Salmon

by Samuel Hutchinson
(Port Orchard, Washington, USA)

6 fillets cut in half
3 cups Brown Sugar
1 cup Wild Honey(or Maple Syrup)
1 bag cherry or apple chips
1 lil chief smoker
Enough Sea Salt to cover fillets

Cover Fillets for two hours with Salt
Rinse twice
Mix Honey and brown sugar and very hot water in large bowl(enough to cover fillets)
Put fillets in mixture and put in Fridge for 24 hours
Remove from water and put on smoke racks
Drizzle honey or syrup over fillets
put in smoker,
1 batch of chips for first 4 hours
1 batch of chips for rest of smoke time.

I put a box over my smoker to keep the heat constant and smoke average thickness of salmon approx 14 hours, This is how I like my fish, you may like it softer or more like Squaw Candy, just adjust you time accordingly