I am Brining the Salmon now in a small cooler.  I add the ice AFTER I mix my brine to keep her nice and cold.  I am only going to brine her for about 6 hours.  You can brine it for 12 or longer if you have the time.

Here is what I use for the Brine.
(this is the standard for all brines)
1/2 cup Kosher Salt 
1 gallon water

I used this in my Brine:
1/4 cup Cajon Seasoning
1/4 cup Apple Cider Vinegar
1/4 cup Red pepper flakes
5 sprigs of Rosemary
8 oz. jar of Molasses


When you take your Salmon (or any meat) out of the Brine, RINSE IT OFF THOROUGHLY!!!



After rinsing, I sprayed her down with Jack and Apple Juice (50/50 mixture).
I put on my favorite rub and sprayed her again.


Seasonings are on and smell GOOD.
Smoker is heating up to 250.

I put the Salmon on at 2:30 and at 250 degrees.  I am using Royal Oak Lump Charcoal and Cherry wood for smoke.
Smoke for about 3-4 hours tops at 200-225.  You can see when it is about finished by noticing the white oils coming out of the fish.  Right after those whitish oils start coming out the fish will start turning dark and then it's done.


She is smoked and ready to turn into some Mousse!!!!!



Mousse Fixin's
Butter, Lemon, Dill, Heavy Cream, Cream Cheese.  I will be using a 50/50 mixture of the Cream Cheese and Salmon.

Melt the Butter and add the juice from a Lemon to it.  Just add about 1/2 the juice at this time.

Use equal parts Cream Cheese and Salmon and add your Butter mixture and a little Heavy Cream.  Mix it adding a little more Heavy Cream as you go.  I want my Mousse to have the consistency of Peanut butter.  You can add more Lemon Juice to help thin the mixture.

Add the Dill at any time.  If you do not like Dill, leave it out.

I add my favorite hot sauce when I get the consistency about right.  I like my Mousse a little tangy, like I do everything. 

8 oz. package of Cream Cheese and 8 oz. of smoked Salmon.


You put that Mousse on a cracker and add a little Hot Sauce to it and Yumo!!!!!