Last week I was out fishing for Black mouth, Puget Sound resident Chinook salmon.
After a beautiful sunrise:
I hooked into a nice 10 lb fish. Here it is ready to go into the brine.
I use a dry brine of 4 to 1 Brown Sugar to Kosher Salt.
I normally allow the fish to cure for 12 to 24 hours. Depending on how
firm I want the end product.
Here it is coming out of the brine. And ready to rest for about 8 hours.
And here is the finished product.
I smoked this today at 140 deg over Alder wood smoke for a total of 6 1/2 hours.