Brine for smoked salmon
2 1/2 Quarts water
1/2 cup brown sugar
1/2 cup white sugar
1 cup salt
1/4 small jar ( 1/8 cup ) Johnny's seasoning salt
1 tbs worcestershire sauce
Soak fish (desired amount cut to steak-size pieces ) 10 hours or more. I've gone up to two days without a problem. Rinse with cold water and let air dry. Brushing with rum or whiskey will improve the appearance but is not neccessary. Place larger pieces closer to the heat. Smoke between 8 and 10 hours or more depending on thickness of fish and dryness desired. I use a Big Chief smoker.
