Smoker temperature:

Try and keep 100-125ºF (slow smoke)

Brine:

Mix together Sugar and Salt.

Skin and debone salmon, as well as cut off dark meat before smoking. Do not use belly strips as they are too fatty.

Cut salmon into pieces such as nuggets 1″ x 1″ or strips 2″ x 6″ and ¼″ thick.

Cover the bottom of a plastic container with a ¼″ of salt/sugar mixture.

Place larger, thicker pieces of salmon onto mixture.

Continue layering brine mixture/salmon until all salmon is covered. Place in refrigerator. The brine will dissolve quickly and begin to draw liquid from salmon.

Now to Candy your Salmon:

Heat wine, rum, sugar, honey/maple syrup in a saucepan. There are a few ways to candy your salmon. It is your choice, have fun, experiment.

Glaze may be brushed on several times thru the smoking process.

You may remove salmon halfway thru smoking process, and soak it in glaze for a few hours, before resuming smoking.

Place the smoked salmon into a container with the glaze and leave it to absorb in the fridge (do not leave longer than a day, or the sugar will suck out more moisture from the smoked fish, even without salt.)