If you want to make really, truly good and moist smoked meat and fish products, always use a brine. Brines are the ideal salt delivery system to meats. But I bet you didn’t know if you oversalinate your brine (and match it with an equal amount of white or brown sugar), you’ll get even better results? I’m not going to give you ratios…you’ll have to experiment on your own to figure it out. This is a huge secret from the smoked fish biz….straight from the brain of Dirty Jack. You’re welcome!
Now go pop some popcorn…it’s Sunday night! -Dirty Jack