Maple Smoked Salmon

• 1/4-1/2 cup pickling salt/may substitute table salt (amount depends on salt taste preference)
• 2 quarts cold water
• 1/ 4 cup brown sugar
• 1/ 2 cup maple syrup
• 1-2 pounds salmon fillet(s)
• black pepper
• Optional: cayenne pepper

In a casserole dish, stir together salt and brown sugar. Add water and maple syrup, stirring until salt and brown sugar have dissolved. Place fish in brine for 24 hours. Remove fish from brine and pat fish dry with paper towel and season with black pepper and cayenne pepper (if desired). Place fish on smoker, skin side down and smoke using dry smoke method for 20-30 minutes or until done. Refridgerate and serve cold.