Is there anyone willing to share some of the brines they use before smoking their salmon?
My old man has always used the brown sugar dry pack, and he let them sit for a couple of days.
My recipe is 1 part white wine 1 part Yoshida's. I let the pieces sit for about 4 days and put them in the smoker. I usually let the pieces glaze in the sun for an hour or two, grind some pepper on top, and then smoke the pieces for about 6-8 hours. I use apple chips and I add a splash of brandy to the last pan of chips. Good stuff!