Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.

(also used for Steelhead and other large trout)

From: Luhr-Jensen, Via: BBQ Mailing List
Posted By: Carey Starzinger
Post Date: May 31, 1996.