Thanks alot guys! All the recipes I found call for you to scale them first. I thought it might be bacteria related or something. Just wanted to make sure I wasnt going to kill someone.

I am using a dry 3/1 brown sugar/course salt ratio. I used about 1 1/2 cups of the mix for about 8lbs of fillets. I have tried a dozen recipes over the years and this is by far the best. I smoked for 8 hours in a little chief smoker - I used 4 pans of alder and one hickory. Thank god the bear didnt come up and take it all last night while it smoked.

The trick is for best look and flavour - brush the finished product with 1/4 cup brown sugar and a few tablespoons of water to dissolve it. It gets rid of that dry light look when it comes out of the smoker. Got the recipe from a fish store that uses the same smoker and brine for their $20.00 a pound smoked salmon.