Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towell and allow to air dry for at least one hour prior to smoking.
(also used for Steelhead and other large trout)
Credit: Luhr-Jensen From: cstarz@teleport.Com (Carey Starzidate: 96-05-31 10:21:18 Edt Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.