Any poultry is helped by brining for 4-5 hours or for overnight. The
latter for whole bird. My brine mixture = 1-2oz table salt, noniodized
and 2-4oz sugar per quart of water with whatever seasoning you want, all
by weight. For a very low temp use more salt, though 2oz/quart works.
For just cooking, use 1oz salt/quart H20. In general, for any brining
seasoning to take any effect it should be a strong assertive addition,
like clove, or allspice, etc.
We do this even if we are just grilling. The above ratios I use if I am
going to cook at a lower temp than usual, less than 200F.
What do you do to get successful salmon smoking??? Mine never works! Any
thoughts would be appreciated.
Thanks
Kent

Diane Epps wrote:
>
> I need help I have been smoking salmon for some time with great success but
> I now fancy making some hot smoked chicken. I think it will need soaking in
> brine first but what strength and for how long and should I add some salt
> peter [potassium nitrate]
> TIA
> Diane
>
> --
> Never drive faster than your angel can fly