I usually do a triple to quadruple batch based on the Little Chief Deluxe Salmon brine (I substitute brown sugar for white) and I use it up to three times as long as I use it within 5-6 days. The second batch is consistently the best batch (salt level a little lower). Haven't had a problem in using this recipe for 20 years and hundreds of times. The little chief instructions say you can use it three times within a week. I've tried a lot of smoked fish but none better than this wet brine. I put the larger pieces of fish towards the bottom of the smoker (Big Chief) and almost always I can finish smoking all fish at the same time. I've made a cardboard box to insulate my smoker so I usually finish my fish in 4-6 hours depnding on outside air temp. The fish rarely cracks or blemishes. Check occasionally when I think it's almost done by pressing on the fish to see how firm it is. Too squishy and I leave it for another hour or so. I like mine a little on the moist side. I often do whole sides of up to 6 lb silvers and can get the whole side on the smoker rack if placed diaginally. Use my food saver vacuum packer for the whole sides and you've got some highly prized holiday treats for family and friends. Smoked fish will last 6-12 months in the freezer if vacuum packed and still retain high quality. Drop me your phone number on an email if you want more details.