Here is the recipe (from my dad who's been smoking salmon for 40 years , via my mom): 1 gallon water 2 c pickling salt 1/3 c brown sugar 1/2 of 1/3 c maple syrup 1/2 of 3/4 c lemon juice Soak 55 minutes. Rinse off. Dry overnite (several hours). Smoke...105 degrees 3-4 hrs. ENJOY!!! I of course, let it soak too long... about two hours total. Drying in the fridge for about 24 hours. Onto the smoker. Shot of the cold smoking plate. Three handfuls of alder chips. Set at 175 (below the plate). Product temp- 104 alarm set to 145, above plate 121, below 201 degrees F.