I tried alot of wet brines and Slides recipe was great. I really like the low cost...sugar and salt can be had pretty cheap.

I used to use the soy sauce based wet brines.....expensive and inferior to the dry brines in my opinion.

Slide, thanks for posting your recipe (I've done about a dozen loads since your posting on steelheader.net. I've brined from 20 to 8 hours and I haven't noticed a substantial differance in taste. I'm brining chinook closer to twelve and doing steelhead and silvers 8-10. The brine pulls the fluids out of the fish pretty quick and I think alot of the brining occurs during the earlier stages.

I air dry the fish in the rack for at least two hours rotating the rack every 30 minutes before it goes into the smoker.

Slide, have you tried lower brine times and what did you think? I'm still playing with the recipe and next week I'll probally try something new. I have also tried MSG as an additive and again I noticed no differance in the product.