seeing all the posts on smoked salmon in the past week and havin inserted this recipie in a few i thought why not just post it by itself. this is my grandfathers brine recipie which he used for many years and passed down to me when he taught me how to smoke fish when i was a youngster. i have seen many brines but i still use this one. enjoy!!! Grandpas fish brine 10 qts water 2 3/4 cups pickling salt 1 cup brown sugar 2 Tbls garlic salt mix all ingreds in water till dissolved, put fish in a crock, or glass bowl and make enough brine to cover fish. large fish soak 24 to 48 hours. small pieces 12 to 24 hours. rinse well with fresh water and dry with towel. place on racks with fan blowing on it and allow pellicle to form. 2-3 hours. i like to rub a little brown sugar on meat side of fish. i generally do fillets,halves with spine on oneside, or chunks butterflied. smoke until thickest parts just begin to flake and all will be done. i smoke at lower temps til color is where i like it and then bump up heat to 250ish till it just starts to flake.