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  This is simple and has had good results for me. You can adjust, add as to your taste as time goes on. The brine is a cup of light brown sugar, a cup of non iodized salt in a quart of water. I usually use hot water and cool it before adding the fish. If using typical fillets leave the skin on. Score the meat to the skin every inch or so. In the fridge soak the fish in brine for 6-12 hours depending on taste. Rinse the fillets off with cold water. Pat the fillets dry and let glaze over 1-3 hours. It should feel dry to the touch. Smoke the fish eight to 12 hours. Use only a pan or two of chips, again depending on taste. Experiment on length of time and type of chips. I usually pull mine when the edges darken and the score lines open up.
  An added note is that I have heard that if you freeze the fish first that you need to cut the brine time in half and use less chips. Freezing is supposed to open the pores or the meat. I always use fresh, not frozen, fish.
  Producing edible smoked salmon is easy. Producing really good smoked salmon is an art.
Good luckPatrick

Message Thread:

• salmon smoking - brines and methods acadinak Jun 17 2004
  • brine PatrickH Jun 17 2004
  • smoking salmon stevesch Jun 17 2004
  • Kodiak Blue Ribbon Lox AlaskanAuthor Jun 17 2004
    • brine doesn't add water to fish stevesch Jun 18 2004
      • Thanks for the tips acadinak Jun 21 2004
    • Dry, not wet MAT Jun 18 2004