Smoked Salmon Marinade From Backwoods Frank

    1/2 ga Hot water                           3 tb Coarse ground black pepper
    1/2 c  Kosher salt                       1/2 c  Soy sauce
  1 1/2 c  Brown sugar                         1 tb Bay leaves; crushed
      3 tb Garlic powder

  Recipe by: Dave Frary Stir until dissolved. Allow brine to cool. Add salmon
  fillets, soak covered for 3 hours in refrigerator. Remove fillets and air
  dry for at least 1 hour Smoke in a single layer for about 2 hours at 250
  degrees or until firm and golden.