I'm in desperate need of a good wet brine. I've tried many brines that have a lot of sugar or honey in them. Although I do like these sweet brines, I prefer a salty, but not too salty brine. Appreciate the info, thanks.

There has been quite a number of posts on this topic inthe recent past. Try using the search function and use the word "brine" you'll get a lot of hits from egg cures to smoking receipes.

My favorite brine:
1/2 gallon water
1/2 cup pickling salt
1 1/2 cup light brown sugar
3 cloves
3 cloves of garlic (crushed)
5 dried red peppers
3 bay leaves
1/2 medium onion, cut in rings
12 pepper corns
You can also add:
Soy sauce (careful, can get too salty quick)
Honey
Fresh ginger
Lemon zest
Orange zest
Brandy or J.D.

Recipe can be doubled.

Bring to a boil then cool.
Cut fish in chunks not more than 1 1/2 inch thick.
Soak for 2 to 3 days.(refridgerated)
Remove from brine and pat dry with paper towels.
Put on preoiled racks.
Let air dry until cuticle(shiny glaze)forms.
Smoke with cherrywood. If "Little Chief" 3 to 4 pans then 12 hours just heat. Check and make sure its not drying out to much. If the product is too soft for your liking; finish in a 200 decree oven until desired firmness is reached.

The basic recipe is what I use 90% of the time.(It even works on Chums; not a black one though) And is outstanding with sturgeon. It has served me well for 25+ years.