Hey Bud WaaaaaSuuuup!?!??!??! Lots of good recipes here guys!!! Here's one more for Ya Bud if your not sick of smoked salmon yet. This ones my grandfathers recipe; (One of the old time Skagit river guides)
-2 cups brown sugar
-1/3 cup salt
-2 tbsp. garlic salt
-2 tbsp. onion salt
-2 tbsp. celery salt
-2 tbsp. dry mustard
-3 tbsp. coarse ground black pepper
Mix ingrediants together (Dry Brine) Use salmon thats been frozen and thawed out as this will break down the enzimes in the fish and help the brine take better. Cover fish with brine and refrig. for 12 hours. If you like your salmon salty leave brine on when smoking, just remove crust of brine. If not rinse and pat dry with paper towels. Then smoke until done. J---<")(\(\(\)>{