Mertzer13 - Thank you for the recipe. I see you smoke at 175 and you're applying a dry brine for some number of hours presumably in the fridge. If I may ask why use Tender Quick curing salt and not plain Kosher salt? Is bacteria the concern or some flavor or texture preference?
I read somewhere to only use canning/pickling salt. Regular salt has iodine and possibly something else in it which is not good for brining.
I have ordered a #2. Been using a Big Chief for years. My current method for Salmon is:
Slit the skin every 2" and use a 50/50 mix of canning salt and raw sugar plus garlic powder to taste. Brine for 24 hours, rinse, lightly pat with paper towel and let dry on the rack for 1 hour before putting it into the smoker.
I smoke for 1 hour then glaze with a mix of finely chopped ginger and honey (made the night before). Smoke for 1 more hour, add more glaze and then return to the smoker (no new chips) for another 90 minutes.
When I take it out of the smoker I put it in the freezer for rapid cooling (until just warm), then vacuum seal and put in the fridge. Lasts for months with no issues. My family loves it.
One final thought, we often have it straight from the smoker as an entree for supper. If eating it hot, I only brine for 4-6 hours.
Cheers,