Here is a recipe we have been using for 30 years. I have been doing a lot of smoking this Summer. You can fit about 10 humpy's in this recipe. If doing half that much you might want to cut the salt to 1 cup. I have a load of Coho's in the smoke right now!

Granny GutZ Smoked Fish Recipe
(Family Secret)
In a 5 gallon bucket -
1 Gallon warm water
1 1/2 Cups salt (I use morton's table salt)
2 Cups Brown Sugar
4 Tablespoons garlic powder
8 Tablespoons onion powder
2 ounce bottle of mapeline
1 1/2 cups Karo Corn Syrup

Mix it all real good. Add trimmed filets. I like to cut fish to skin (not through) in 1 1/2 - 2 inch strips. (brine gets in better, smokes better). This is enough brine for 2 loads in a 5 rack Big Chief Smoker. Let brine 6 to 12 hours or more. Dry on paper towels for at least an hour. Brush with honey if you like. Pepper heavily with crushed or cracked Black Pepper. Cayenne works well, too!. Preheat smoker 1 hour. Smoke fish 6 to 12 hours or until completely done. Smoking time varies depending on wind and weather. On some occaisions I have finished off in the oven at 200 degrees.

Please don't share this recipe with anyone. I would hate to see it end up on the internet.

GutZ