To smoke your bourbon, grab yourself a decent smoker kit -- something like this Cocktail Smoker Kit with Torch works great. Using it is super easy: just toss some wood chips into the smoker, fire ...

"If you don't have a cocktail smoking kit, you can use a smoker or a grill (with a smoke box) to do so," Howard told Tasting Table. "Just set it to a low heat and add some wood chips of your choice.

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Cover the smoker entirely with the lid and reduce the heat to medium-low. Continue to gently smoke the pork belly until a thermometer inserted in the center reaches at least 150 degrees, about 1 hour.

Toast the mustard seeds in a pot over medium-low heat just until they start to pop, 2 to 3 minutes. Add the cider and water to the pot, and stir in the salt, one cup maple syrup and the bourbon.

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Combine the bourbon, brown sugar, soy sauce and mustard. Put the salmon in a gallon plastic bag, add the marinade and distribute evenly. Refrigerate for 1 ½ hours.

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