Brine for Smoking Fish

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

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

rock salt, gallon cold water, mixed pickling, garlic, onion salt, celery salt, hot pepper, light corn syrup, fresh garlic, salmon, alder chips

Taken from www.food.com/recipe/brine-for-smoking-fish-411529 (may not work)