Ahab
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fingerLing
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Reged: 06/04/07
Posts: 40
Loc: Stanwood, WA
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I've never done much fish smoking but with the pinks this year I almost have to. I'm kind of picky about how I like my smoked fish, not salty and not sweet. Anyone know of a recipe that uses very little, if any, sugar and a minimum of salt?
Thanks.
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kalamabama
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Check your fly!!
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Reged: 11/02/00
Posts: 547
Loc: Japan
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50% salt 50% sugar 
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Just wishing I was there
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metalheadgene
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Fish hard and die free
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Reged: 02/16/06
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Loc: Meridian, Idaho
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Not sure how one can go wrong using the Indian Candy recipe that can be found using the search function on this page.
I also do not like too much of a salty or sweet taste so I simply cut back on the brown sugar and salt the recipe asks for. 
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Metalheadgene
Apprentice Drooler
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Mojo
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Sturgeon Trainer
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Reged: 09/10/03
Posts: 8858
Loc: Bootsville, Idaho
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My recommendation is to reduce the time in the brine if you want to reduce the sweetness and saltiness. Don't reduce the salt or sugar levels.
I would start with the Indian Candy recipe, because that is what I use, and know. For pinks I would brine for 8 hours. You will not get much flavor from the brine. I was brining my 1 to 3 pound kokanee for 24 hours this summer and they were "just right" in my opinion. Try a couple fish at 8 hours, and adjust the time based on how you like them.
Unfortunatley when it comes to personal taste, it is always a trial and error thing.
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Tight Lines,
Mojo
TEAM MOOSE DROOL
TEAM SMOKIN' MERC
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Alaksa Nitro Baits Pro Staff
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Alex_L
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2 salt
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Reged: 12/22/08
Posts: 25
Loc: Olympic Peninsula
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1 c. white sugar, 1 c. brown sugar, 1 c. kosher salt, 3 qts. water. Mix ingredients and brine for 4-8 hours, though I ever go above 6.
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Custom Hand-Tied Steelhead & Salmon Jigs
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Ahab
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fingerLing
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Reged: 06/04/07
Posts: 40
Loc: Stanwood, WA
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Thanks for the starting points. I guess I'll just have to give it a go and adjust as necessary.
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FWC_Cliff
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dual red striper
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Reged: 08/21/05
Posts: 328
Loc: Seattle Area
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Anyone got any recipes with dark rum in the mix? I am thinking a dry(ish) brine with a slug of dark rum in it.
Thoughts, comments, laughs?
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Watch the Fishing with Cliff episodes on YouTube!
Fishing with Cliff
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fishingmom
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diamond plate junkie...
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Reged: 01/04/07
Posts: 811
Loc: the palouse....
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another vote for 'indian candy', have made several batches of kokanee and did my first steelhead yesterday with a mix of cherry and alder chips, can't say enough how excellant it is, very simple and will be the only brine i use from now on!
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No Farms - No Food
CPR saves lives....
Team FISH 'N' CHICS
A FISHERMANS PRAYER
God grant me the SERENITY to accept that the "big one" might get away...
PATIENCE to keep fishing if they aren't biting today and WISDOM to know that hooked on fishing is OK.
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elwoodp
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Big JuJu
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Reged: 03/29/03
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Loc: Lake Forest Park, WA
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Cliff, I use a dry brine & cook up some dark rum & maple syrup & use that to baste the filets when I change pans of chips. Puts a nice glaze on 'em.
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Mike
Itinerant Philosopher and Free-lance Smart-A$$
Spiritual Guidance by Appointment
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FWC_Cliff
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dual red striper
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Reged: 08/21/05
Posts: 328
Loc: Seattle Area
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That sounds good. Luckily I have a slug of Pinks to test out different recipes on. Very unusual to actually have fish in the freezer around here.
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Watch the Fishing with Cliff episodes on YouTube!
Fishing with Cliff
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land_cruiser_73
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egg
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Reged: 09/25/09
Posts: 1
Loc: mountain home idaho
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best 'brine' I have found is a rub on. Mortan's smoke flavor sugar cure. try safeway. can't be beat for flavor. go light at first and then try more to flavor.
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brettheviking
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chum
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Reged: 02/15/09
Posts: 54
Loc: Sheltucky
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I've been doing one brine that's turned out to be my favorite. 1/2 cup salt, 1 cup honey, 1 cup raspberry liqueur (Chambourg? can't spell) I will usually cut a fish up and try 3-4 brines so you'll have to scale up the ratio for the amount of fish you want to brine. This fits nicely in a large ziplock with a 3-4 lb hunk of fish.
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Where's my cougar?
50/50
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