Combine brown sugar and vanilla soy milk, Hungry Jack lite syrup, tones premixed salmon and seafood seasoning and equal. Stir until sugar is fully dissolved. Use enough soy milk and syrup to cover the fish, and enough brown sugar to sweeten to your particular taste.

Place fish in one gallon sealable plastic bags, and pour marinade over the fish.

Refrigerate and marinate overnight turning bag over occasionally.

Remove fish from the plastic bags.

Slice fish into 2″ chunks, then wrap with bacon strips, and secure with toothpicks.

Smoke for about 2½ hours (depending on the thickness of the fish) at 150ºF; use apple smoke pucks for 2 hours (check fish for donness at the 2 hour mark).

Fish is done when it flakes easily.

Enjoy!