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I tell people who are going to try smoking for the first time, whether meat or fish, to smoke a small batch first with no brine, just a light smoke then dry to the desired texture. Experiment from there.

Message Thread:

• Salmon brines/rubs tbnature Oct 19 2004
  • see my earlier post stevesch Oct 23 2004
    • try it fishologist Oct 25 2004
    • brining-smoking redr Oct 23 2004
  • Brines Snowwolfe Oct 19 2004
    • brine Andrew E. Moroff Oct 26 2004
    • Brine fishologist Oct 20 2004
      • Brine skydiver Oct 20 2004
        • brine fishologist Oct 21 2004
          • Dry Brine Very Good Nain Oct 21 2004