How to make it

  • Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved.
  • Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated.
  • Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood.
  • Smoking times will depend on the thickness of the fish and the type of smoker you are using.
  • Place largest and thickest pieces closest to the heat/smoke source.

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