This is a recipe we use for smoking, but a lot of the time while canning, well smoke it for half an hour or so, then can it, brings out a really good flavor. I'll try and get this right... it's kind of a "handful of this n that" recipe. We use about a cup of rock salt, half a cup of table salt, two cups of brown sugar, four whole lemons, cut squeezed, and throw the halves in there too, and about a gallon of water. Brine for four hours, smoke for 30 minutes to an hour, and can.
For a strait can, without much added flavor, we usually just use salt, for added flavor sometimes salt, onions, and a teeny bit of worshtershire sauce.
