Brine for Smoking Fish

CJAY's Note:

From my collection of old recipes. Note: The servings depend on the size of the fish. I had to write something in there.

• Total Time: 60 hrs
• Prep Time: 48 hrs
• Cook Time: 12 hrs

Ingredients:

Serves: 20

Yield: 1.0 salmon

• 1 cup rock salt
• 1 gallon cold water , plus extra for rinsing
• 1 tablespoon mixed pickling spices
• ½ tablespoon garlic powder
• ½ tablespoon onion salt
• ½ tablespoon celery salt
• ½ tablespoon hot pepper sauce
• ½ cup light corn syrup
• 3 tablespoons chopped fresh garlic
• salmon , cut in serving size pieces
• alder chips

Directions:

1. In suitable container, combine all ingredients, except salmon and alder chips, mixing well. Add salmon, cover and refrigerate 24 hours, carefully turning 3 or 4 times. Drain and rinse in cold water, thoroughly. Drain on paper towels and store in refrigerator 24 hours. Handling carefully, put fish in smoker and smoke with alder chips 7 to 8 hours, then remove chips and leave heat on to dry. Note: If you like moist fish, a shorter heat time is preferable.