Favourite Smoked Fish

Favourite Smoked Fish





  • 4 cups (32 ounces) Apple Juice
  • ½ cup (4 ounces) Pickling Salt
  • ½ cup (4 ounces) Maple Syrup
  • ½ cup (4 ounces) Brown Sugar
  1. Add Salt to Apple Juice and stir to dissolve.
  2. Add Maple Syrup and stir.
  3. Add Brown Sugar and stir to dissolve.



  1. Place 3 inch pieces of Salmon or your favourite fish, skin side up, in a glass or plastic container or zip-lock bag.
  2. Add brine to fish and place in refrigerator 8 hours.
  3. Remove fish from brine; pat dry with a clean cloth or paper towel.
  4. Place fish skin side down on rack; place in smoker.
  5. Hickory smoke at 130°F (55°C) for 7 hours. Enjoy.


Compliments of Greg Kropf and Bradley North America