How To Smoke Fish

Photo: flickr user Wootang01

Ingredients

Brine solution-

1 cup Pickling salt

10 cups Water

Optional-

1/4 cup Granulated or packed brown

Sugar

Bay leaf, chili powder,

Thyme

Preparation

Will brine 6-8 pds of fish BRINING CHART Whole up to 4 pds 12-18 hrs brining time 4 pds + 24-48 hrs brining time

Fillets, etc 1/2 - 1"thick 12-18 hrs brining time

Mix brine solution in pan, stirring and heating until well dissolved. Cool.

Place fish in nonmetal pan, and cover with brine. Refrigerate according to chart above. Rinse fish carefully with cold water. Pat fish completely dry with paper towels. Place on rack over cookie sheet. Air-dry for 60 minutes until fish are shiny and dry. Place in front of fan to speed process. Arrange fish on oiled racks. Place fillets skin dide down. Leave enough space so the smoke will circulate. Add wood chips or sawdust following smoker's directions. Smoke fish according to manufacturer's instructions. Dry smoked fish will usually take 6-8 hours using four pans of chips or dust. Water