GREAT SMOKIN' RECIPE

Smoked Salmon Baste
1\3 Cup Maple Syrup
1-1\2 Tablespoons Soy Sauce
1\4 Teaspoon Ground Ginger

Brine- Fish or Poultry-Quail Etc.
3 Quarts Cool Water
2 Cups Firmly Packed Brown Sugar
1-1\2 Cups Salt
2 Teaspoons Whole Peppercorns
4 Bay Leaves

Marinate for 6 hours in brine, rinse and pat dry with paper towel.
Dry at least 1hour before smoking.   Smoke until it flakes readily
when prodded with fork in the thickest part.  While smoking,
every 1\2 hour or so add soaked wood chips; pat tops of
meat dry and brush with salmon baste.
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