Piece of Salmon,2 qts water,1/2 cup pickling salt, 1/2 cup brown sugar,2 tsps onion salt, 2 tsps pickling spice, 2 jiggers liquid smoke, if you can find hickory salt add 2 tsps.
Mix above ingredients, add salmon, put in ziplock bag 1 or 2 days before use.
CommentWhen you have a slow smokey fire in camp, put salmon about 3 feet above and leave for 3-4 hrs.serve with cream cheese on crackers, GREAT!!!!
Recipe ContributorH Boyle
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