Buds,

I usually use a dry brining technique. Simply smear/rub 2 parts salt and 1 part sugar all over,amount depends on fish size, then rinse and smoke 12 hours later. Turns out Great!

For a wet brine, I use 1 1/2 cups salt and 1 cup sugar for each gallon of water. Soak for 12 hours, no longer.

Sky-Guy
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