My wet brine: It's a goodie!!!! Been using 40+ years...have tried others but come right back to this....

1. quart of water
2. 2/3 cup sugar....tried them all, white...brown...dark brown....I prefer dark brown.

3. 1/2 cup salt...non iodized or sea salt is best....error on the side of "less salt".

4. 3 Tablespoon of Johnny's Sea Food or Seasoning Salt....I have used both...taste about the same.

5. 1 Tablespoon Garlic power

6. Marinate 8 - 12 hours......have gone a full day....no biggie!!!!

7. Drain fast rinse.....then let "air dry" 2 or 3 hours.....I have been using a fan to help "glaze it over"

8. Alder wood, for me,......I used a big Chief Smoker.....2 pans of chips or rounds that I cut from a downed alder tree....Take the bark off the wood.

9. Thick piece's on bottom......Older I get, the more moist I like my smoked fish.....

10. Depending on amount of fish, temperture.....6 to 10 hours
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"Worse day sport fishing, still better than the best day working"

"I thought growing older, would take longer"