Last week I was out fishing for Black mouth, Puget Sound resident Chinook salmon. After a beautiful sunrise: I hooked into a nice 10 lb fish. Here it is ready to go into the brine. I use a dry brine of 4 to 1 Brown Sugar to Kosher Salt. I normally allow the fish to cure for 12 to 24 hours. Depending on how firm I want the end product. Here it is coming out of the brine. And ready to rest for about 8 hours. And here is the finished product. I smoked this today at 140 deg over Alder wood smoke for a total of 6 1/2 hours.