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Don't forget fish, brine them suckers too! especially salmon.


Copied from somewhere, probably here or someone's blog from here :-)

Brine For Oily Or Strong Tasting Fish


1 cup kosher salt
1/2 cup brown sugar
1/4 cup lemon juice
1 Tbs garlic powder
1 Tbs onion powder
2 quarts water



1 Fill a large container with 1/2 quart of warm water. Add ingredients. Mix thoroughly until well dissolved. Add the remaining 1 1/2 quarts of water.
2 Immerse prepared fish chunks, filets or small whole fish completely in brine solution. Refrigerate fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and for thinner filets or pieces 2-3 hours.
3 After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a "pellicle" (a tacky glaze on the fish) to form indicating that it is ready for the drying and smoking process