3 lbs. salmon (I recommend Sockeye or "Red Salmon" with skin intact)
1/2 c. salt
3/4 c. brown sugar
1/2 c. Kaluha - or substitute coffee liqueur
1/4 tsp. cayenne pepper

Cut salmon into 2 or 3 inch strips. Do not remove the skin.

Mix all the above ingredients in a shallow bowl. Soak your salmon in brine for at least 4 hours, turning fish every 1/2 hour.

Remove fish and place in fresh water for 10 minutes. Rinse thoroughly to remove salt. Place fish on wire rack to air dry, 5 to 6 hours. Fish will form a glaze. Put fish in smoker, leaving 1 inch space between pieces. Smoke fish for 4-5 hours.

Use at least 3 pans of chips in the smoking process. Fish will flake easily in the thickest part of fish when done.

Serving Suggestions: Serve with thin sliced purple onions, crackers and creamy shrimp butter...garnish with capers...or toss on a bed of romaine lettuce, tomatoes, onions and sliced lemon for a dressing.