By popular demand- Krackers's smoking brine for the newb or pro

[Kc_Kracker]

No skin if they are humpies they will keep sliming in the brine! Chrome fish with or without skin..

[7mmfan]

You were definitely right about them sliming in the brine! Didn't seem to affect the fish from what I could tell though. I tried both brines and yours definitely took the prize. My wife is happy with the product so I'm gearing up to stuff the smoker on Tuesday so I have a big batch to take elk hunting with me.

[Kc_Kracker]

Yeah it's been great steadfast recipe thanks! Humpy sliming in brine is so gross, I always filet them off the skin!

[bowhunter74]

Smoked some leftover springer I had in the freezer last weekend.  I used your brine recipe and smoked it for about 9 hrs @ 125 degrees.  I added the sweet glaze to half of the fish at about 7.5 hrs.  WOW! is all I can say.  It was the best smoked salmon I think I've ever had.  The kids and in-laws had it devoured in no time.  They really loved the glazed ones.  I will definitely be using this brine recipe again.  Thank you for sharing.

[Hawgdawg]

good advice. I sometimes hit mine with fireweed honey towards the end.
 here is some steelhead I just did up for deer camp.

[Kc_Kracker]

yes i have tried that it was good 

[CP]

Bumping this up for the 2014 salmon smoking season 
 
I’m not usually a fan of soy sauce brines but I’m giving this one a shot on part of my one and only (so far anyway) king that I didn’t have to throw back.  This fish was hard to come by so I hope this turns out.  Went in the brine at 4:30pm so I’ll be draining it at 12:30am.   

[MarkyMark]

Thank you.

[Kc_Kracker]

o wow its back! ya everyone loved it, just remember when smoking fish every little part of a recipe matters but the DIRECTIONS matter more!

[Practical Approach]

tag

[CP]

Turned out great!  The thinner pieces ended up a bit salty, next time I'll take them out of the brine sooner. 

[Kc_Kracker]

ya on the brine 8 hrs max, i prefer 6 hrs, looks good not bad for first try 

[wildmanoutdoors]

Turned out great!  The thinner pieces ended up a bit salty, next time I'll take them out of the brine sooner.

Double or triple your suger. 
Thats a 2 to 1 suger/salt brine. And Soy is all salt too.
Rinse and let it sit overnight in the fridge. Then the meat on the outside carmelises! Mmmmm....

[Kc_Kracker]

if its not in too long or the pieces are not too small that recipe will never be too salty thats the reason its a soy sauce recipe.

[CP]

Annual bump time - I'll be trying this on the growing pile of pinks in my fridge.