LOL!
This was a heavy maple brine.
The specs:
1.5 gallons of water
1 cup coarse salt
4 bags Demerara Sugar
2 Liters Maple Syrup
I small bottle of Maple Flavoring.
Cut fish (white & red springs in this case) into appropriate sizes.
Skin on is OK, so is skin off. Your call...
Toss in brine and stir a few times a day.
Brine for no less than 48 hours.
Remove from brine and place on well oiled screens.
Set screens under the fans in a cold room overnight to dry.
Glaze 1/2 the way through - Glaze 60% Maple Syrup, 40% Black Rum
Put in cool smoker (just enough heat to make the chips smoke) for 6 - 8 hours
Remove, cool & ENJOY!
Smoker is a build based on a 1960's hospital food warmer.
400 pounds of extremely well insulated stainless.
Thankfully on wheels!
Cheers,
Nog