Help wet brine for salmon

[planetdave1]

Nice up river bright  chinook to be hot smoked.  I want to use a wet method and want to use some curing salt (6.25% sodium nitrite) for food safety.  Normally I use a 4 to 1 sugar/ salt (non-iodized) table type in a dry cure recipe.  I want to use the pink salt mentioned above in a wet brine to ensure even curing.  What ratio and how long in the wet brine? How much pink salt?

[devo]

Follow this and you will not go wrong  ;)
http://forum.bradleysmoker.com/index.php?topic=107.0

[planetdave1]

Thanks!

I think I must be the only person on the planet that does not care for the taste of Terriaki or soy sauce.  I know both of these are fairly salty.  If I omit these do I have to use a little extra salt?