Thanks bhudda;
Granny passed a few years ago but the recipe didn't!
My grandfather started using this on trout , steelhead and salmon he caught in the Columbia Basin as far back as I can remember. I have varied this and that over time but pretty much remains the same. I now use a small cooler and mix up the following
1 Gallon H2O
1 cup salt (use what you like, I used plain old mortons for the longest time)(I like to start with hottest tap water to get salt in solution)
2 cups brown sugar
4 Tablespoons Garlic Powder
8 Tablespoons Onion Powder (I pretty much go with 6 and 6 now)
1 cup Karo Corn Syrup (at this point I like to make sure everything is well mixed)(Maybe even let it set a bit and then come back and stir some more)
2 ounces mapeline (now you have a foul black looking brew)
To this foul brew I add well trimmed filets. I like to make cuts down to the skin about 2" apart to allow brine to penetrate well. Once you have your load of fish in , I add a trays of ice to keep cool, or even better half gallon frozen water bottles. I allow fish to brine 24 to 36 hours, so be sure to keep cool. I rinse the fish and set on racks. I have found the luhr Jensen drying racks to be a great help. I got mine at Outdoor Emporium.
I generally like to sprinkle rather heavily with cracked black pepper, some with a bit of cayenne mixed in. Put it in the smoker (I have a big chief) and smoke it until its done. I like mine pretty dry so 12 hours + depending on the weather.
One of my favorite ways of doing this is to cut your fish into 1/4" strips from top to bottom. Then remove off of skin. Then as above. And you have Chinerky! Hide from everyone!
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