For My Brine, I Use 1 1/2 Cups of Salt, 2 Cups of Syrupor 2 Cups

of brown sugar, personally I like Cane syrup, but have used Karo. dark syrup to about 2 gallons of cold water. I used to add a half. teaspoon of instacure #1, but dropped that practice after some more. research into smoking fish.. After the over night in the brine, I remove the fish, drain, pat dry then let set on the counter until a slight glaze forms, then I sprinkle whatever spices I want on the fish, usuallsy cayenne pepper, garlic, and cover with black pepper. Then on an oiled rack it goes, then into the smoker until it looked a little like jerky at the edges. Keep in mind, the brining essential cures the fish, and the desired moistness/dryness is to personal preference. The last batch of halibut I did, I left in the 150 degree smoker untul it was throughly dried out - on purpose. Was a pain to get off the rack, but I had alder smoked halibut jerky shreds, and it is excellent.