Best Smoked Salmon Brine Ala Poppie

This is simple as can be, but it is the best brine for smoked salmon that I have ever used. My grampa Poppie did it like this and my husband and I decided it was the best way. Give it a try and let us know what you think.

• Ready In: 16 hrs
• Serves: 10

Ingredients

• 1⁄2 cup pickling salt
• 1⁄2 cup sugar
•  apple cider or   juice

Directions

1. Dissolve the salt and sugar in apple cider or juice, then add more apple cider/juice to 'cover' the fish. Yes, they float, it's okay, just try to turn them if you can now and again.
2. Let them soak for about 6 hours. Drain and rinse them.
3. Here's the important part: Dry them off and leave them uncovered in the fridge for at least 4 hours, more hours the better.
4. This time allows the brined fish to form a "pellicle" on the brined part which takes the smoke flavor.
5. Now smoke the fish for whatever you usually do. YUM.