Brine for smoked sturgeon

Giving this a whirl.  Hope it turns out.
5 lbs sturgeon bled and filleted 1/2" to 3/4" thick
14 cups of water
8 oz kosher salt
4 oz tamari
16 oz brown sugar
3 oz chopped garlic
2 tbls pumpkin spice from trader joes.  Cinnamon, clove, lemon peel, cardamon, nutmeg, ginger
1 tbls onion powder
1 tbls peppercorns
4 bay leaves
Heat and chill
Brine in non reactive container, I use large mason jars, up to 12 hours or overnight then smoke to your favored consistency.  Fully cooked moist, fully cooked dry outside moist inside, dry, or jerky.  6 hours gave me about what I wanted with 1 tray of smoke.  I use peach wood and a big chief. 

Yum. Let us know how it is. We need pictures, too.

Sounds great. I hope I get to taste it!

Sounds great. I hope I get to taste it!

Yes chef!

I know you did a great job!

Sounds good, might have to try this when I catch one.

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Sounds good, might have to try this when I catch one.

Sent from my SAMSUNG-SM-G890A using Tapatalk

Yes, your day is coming!  Working on some different glazes for finishing in the smoker.

Winter thread upheaval...posting today’s recipes

Correction on teriyaki glaze, add 2oz. Brown sugar, 1oz. Apricot preserve...duh...

That looks awesome! Cant wait to fill a tag and smoke some also! Great looking recipes!

Correction on teriyaki glaze, add 2oz. Brown sugar, 1oz. Apricot preserve...duh...

Lol,
You the man!