Adirondack Smoker Brine   I smoked up about 20# of salmon today after soaking overnight in a new improved brine recipe I adapted from an older one. Came out fineeeeeeeeeeee. A very mild flavor with just an after-hint of zing on the palate.

Adirondack Smoker Brine
From My Adirondack Way of Cooking
by muskybob

2 Tbs. Garlic Powder
2 Tbs. Kosher Salt
1 Tbs. Cayenne Pepper
1 Cup Brown Sugar
64 Oz. Apple Juice
2 1/2 Tbs. Hot Sauce
3 Tbs. Lime Juice
½ Cup Soy Sauce
2 Tbs. Old Bay Seasoning

No need to rinse these fillets after removing from the brine. Allow to air dry for about an hr. till pellicle forms. Smoked with hickory chips on low temp for 5 hrs.