A lil late posting this but maybe next time you smoke up some fish you might want to try it, it really is a great recipe, I think you'll be happy with the results.
I smoke up about 50/60 pounds of Reds every year, this year was the first time I ever brought back any bellies man they are incredible.
I'll never toss another one out in the river again.
I use white wine instead of Apple juice.
Also I use mostly Alder with a little cherry and Apple mixed in.
Salmon Deluxe
(Chinook, Coho, etc.)
1/3 cup sugar
? cup NON-IODIZED salt
2 cups soy sauce
? tsp. onion powder
? tsp. garlic powder
? tsp. pepper
? tsp. Tabasco sauce
1 cup Apple Juice...
Brine salmon chucks 8 or more hours, keeping refrigerated. Or cooler with ice if it's hot out
Fill flavor pan with 2/3 Apple with
1/3 Cherry. Use 2 to 3 panfuls. Leave in the smoker until
drying is completed, This may take 12 hours, depending on
the thickness of the meat. Place largest and thickest chunks
on the bottom rack.
(Also use for Steelhead and other large Trout etc.