Glaze
2 tablespoons brown sugar
1/4 - 1/2 cup Wild Turkey 101

Preparation:
Wash salmon filet and depending upon the size of your smoker you may need to cut it in half.  Place Salmon in a one gallon freezer bag.  Pour Yoshida and Wild Turkey into a bowl and stir thoroughly.  Pour mixture into Freezer bag with the salmon.  Marinate over night - 8 hours minimum.

Soak 6 to 10 cups of NM Smokin' Sticks and hickory chips (or hickory and mesquite mixed) in hot water 1 to 2 hours (or over night). Start the fire in your smoker or if it's electric pre-heat it.

Coat smoker basket or aluminum foil covered grill with Olive Oil. If using foil, punch holes all over with a knife so the smoke can get through. Fill steam pan with beer, place the fish in the basket or on the aluminum foil and pour the remaining marinade into the steam pan with the beer. Put the top on the smoker and put about 1 cup of the Smokin' Sticks and wood chips (drained) on the fire. Close the smoker and let the smoke start to roll. About every 15 minutes add more chips to keep the smoke rolling.

 Cook the salmon 1 1/2 to 2 hours. Fifteen minutes before it's done mix the brown sugar with enough Wild Turkey to make a syrup (about 1/4 to 1/2 cup) and pour over the filets.  Serve with Cream Cheese rolled in sliced almonds.