Smokers and brine recipes

[partsman]

So who has some recipes for smoking and info on dry brines to use?
Have some Sockeye Salmon coming and am actually going to try and smoke some up, have a little Chief smoker that I got when my brother passed away in 95 and it is time to start using the stuff.

[cmac]

I use 2 parts brown sugar to 1 part coarse salt, put the fish skin down in a cake pan cover with the sugar/salt mix then place another layer of fish skin up over top, I think 2cups sugar 1 salt does enough for a little chief, about 2 sockeye I think, if you like it really dry take the skin off before putting in the brine, I usually let mine sit overnite, then rinse it under cold water, pat dry then smoke 6-8 hrs depending how thick and how dry you want it. When I am done I sprinkle a little dill overtop.

[partsman]

thanks for the info. This is good to know.

[270WIN]

I do same as cmac but add 1 oz rum gives sweet taste

[partsman]

It turned out not bad, but did not buy enough fish.
Only got twelve pieces out of it.
Now my brother came up with three Coho he caught, so I got half of one of them to barbeque.
So told him to get me one for smoking.

[cmac]

I think if memory serves me right, a little chief smoker will do 2 sockeye, aprrox 10 pounds of fish filleted, maybe a little more.