Yup, Stuart, in a nutshell. I started with a dry brine, which I prefer, but is spendy, and have switched to a wet brine in a 5 gallon bucket that I can re-use for a week at a time. Use two parts canning salt to one part brown sugar for a dry brine. Say, to 2 c. salt, 1 c. brown sugar, I use 1 tsp. saltpeter (very optional), and 6 crushed bay leaves, 1 tsp each powdered cloves, allspice, mace, and white pepper. Dredge the fish in this and cover with it. Let sit until it starts to form it's own liquid. About an hour is all I do. Then rinse very well, and even soak for 20 minutes. Then cut into jar size pieces, and lay out on racks. Dry VERY well to form the pellicle, but not in the sun. I use a huge industrial fan. This can take up to 6 hours or as little as one. The fish should be dry to the touch. Then I put it in the smoker with hickory (using 2 ounces now) and smoke for 30 minutes at 175. Then I put the fan back on to cool it. Then I pack into jars, add 2 tbs. canola oil and 1 tbs. Fireweed Honey to each jar, seal, and pressure can at 10 lbs. for 110 minutes. And now that you all have my recipe, no one will buy it from me! LOL! Ha ha though...you guys don't make Fireweed Honey. Na na NA na na!
For a wet brine, the day before I brine I put 4 gallons of cool water in a 5 gallon bucket with a lid, and I use whole spices and the saltpeter proportionally. Just give it a 30 minute soak and rinse and dry as above.
