To get roughly a 80 degree brine you need 2.25 lbs of salt to one gallon of water. This is enough to brine 8 pounds of fillets after that the brine is too weak.
I checked my recipe I do use 1 lb. of brown sugar and 1 Tbs. Garlic powder and add pink cure. I let the fish soak for 15 minutes per 1/2" of thickness. Remove them from the brine rinse and refrigerate over night uncovered to form a pellicle . I hot smoke mine starting at 140 degrees moving to 170 degrees after 2 hours. Fish is done when the IT reaches 150 degrees. Comes out great not too salty. Cold smoking requires more soak time I think it's 1to 1 1 hr / 1".
Edited by jerky nut - 11/29/14 at 6:18pm