Today I smoked some wild Alaskan sockeye salmon.  I bought it at the store, but am hoping that this summer we will catch enough to last the whole year, and won't ever buy salmon again.  Last summer we didn't have our vacuum packer or extra freeezer.  So here's my salmon, soaking in the brine (sugar, salt, brandy, soy sauce, water, spices):

It soaked overnight, then I set the pieces out to dry for about 20 minutes, then put them in the smoker:

I used two "pans" of chips for smoking, and then let the smoker run for another hour and 1/2?  Then took them out, Nathan likes a softer texture, so here's the finished product:

Mmmm... we'll eat a fillet tonight, mix it with cream cheese for a great spread.  And I'll freeze the other fillets for later.  I still think Aunt Joy's are better, but I'm still pretty new to this.