Here's one from a fella named Steve McClure has a guide service in Soldotna
HOW TO MAKE ALASKAN SMOKED SALMON or HALIBUT
Cut 2 - 3 inch Alaska salmon strips across from top to bottom - leave the skin on. Use 1 1/2 gallons of brine for every 3 pounds of fish. Brine fish overnight (or 8 hours) in the refrigerator. For Alaska Halibut cut approximately 2 x 2 x 8 inch chunks closest to the skin, leave skin on.
Basic Brine
Prepare a brine of 3 1/2 cups sea salt in about 1 1/2 gallons of cold water in a very large plastic, stainless steel, or crockery container. (I use a 3 gallon buckets and remove a shelf or 2 in the refrigerator) Red or white wine can be substituted for a portion or all of the water, if desired. Stir the salt until a saturated solution is formed. You may use just this to brine or add your own flavoring.
Flavoring Favorite Add:
• 5 cups brown sugar
• 3 cups soy sauce
• 2 1/2 cups vinegar
• 1 cup worchesterchire sauce
• 9 cloves minced garlic
• 1/2 cup onion powder
• 1/4 cup red pepper powder(optional)
• 2 fresh lemons - juice and peels
• 1/4 cup black pepper
Allow to sit 1/2 hour stirring every 10 minutes. Allow to rest until sediments sink to bottom, about 1/2 hour, and carefully place your fish fillets loosely packed in brine solution.
When the curing is over, lift the fish out and allow them to drip. Do not try to rub off the excess brine. An important chemical process has occurred during the cure. Proteins from the fishes' flesh have leached into the brine. The thin coat of brine now covering the flesh is rich with these proteins.
After curing, the fish is rinsed to remove the salt and other curing ingredients from the surface, then allowed to dry in cool flowing air until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves several functions, as first, it provides an ideal surface for the smoke flavor to adhere to and helps seal in the remaining moisture through the smoking process, and secondly, it prevents the fats in the fish from rising to the surface and spoiling. Drying is accomplished at room temperature. Place the fish splayed on a wire rack, skin down in front of a fan for about an hour. When the flesh is dry to the touch with no puddles of moisture, it is ready. At this point, you will be able to feel the pellicle. The fish will probably feel a bit oily too. That is natural. They are now ready to smoke. (Small outdoor smokers are commonly available at reasonable prices) Place skin down on smoker racks with space between each piece. Smoke until it LOOKS done (usually a few hours or longer). Test a larger piece on top rack, if still wet and mooshie in the middle return to smoker for a bit. You may see the bottom rack is done, remove fish, vacuum pack and freeze if storing long periods. Store in refrigerator otherwise.
