Smoked Fish Brine
 

Just finished some Sockeye Salmon and it is delicious. Just keep a good stock of :beer: handy!
2L-Water
1Cup-Pickling salt
1Cup-Brown suger
1/2Cup-Soy sauce
3Tbs-Teriyaki sauce
1Tbs-Onion powder
1Tbs-Garlic powder
1Tbs-Celery salt
1Tbs-Black peper (I prefer a course grind)
1Tbs-Tabasco sauce
1Tbs-Liquid smoke

Mix untill all the salt is desolved have enough brine to cover all the fish ( set something heavy on fish to keep submerged).I soak portion size pieces of fillets for 8-10Hrs. Remove from brine and lay skin down on the racks. I let them sit for an Hr and develop a little skin on the surface then fire them in a pre-heated smoker at 100-F for 3Hrs with a light smoke. Then I crank the temp up to 170 and pound the smoke to them for a 1/2Hr. I shut the smoker down and open the vent all the way open another beer and let them rest and cool there for another 1/2Hr before Miller time and the Main course

I have used this mostly for Salmon witch is a very oily fish and it works outstanding every time. I tried it on some trout and found it to be a little salty for my taste. Prob due to the thin fillets from the little trout I catch.