I place a trash bag in a cooler and then fill 1/3 with cold water. Ingredients include kosher salt (no iodine), brown sugar, soy sauce, and black pepper. After a night in the brine, I remove and pat them dry. Then sprinkle some with brown sugar and black pepper before placing in smoker. Some is smoke with out sugar and pepper. Once out of smoker, I either can (jars in pressure cooker) or vacuum pack and freeze. The pressure cooker salmon gets a slice of jalapeno pepper.
