Instructions: Heres a recipe Ive used with great success.

Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull.

Use a plastic or glass container. Disolve salt first, then add other ingredients and mix thoroughly. Options-tabasco sauce or dill or use honey or blackstrap molasses instead of brown sugar. I will usually boil 1 gallon of water to help disolve the salt. then puree lemon juice, fresh onions and garlic and add to brine. Then add 3 gallons ice cold water and stir. Brine according to the following guidelines

Fillets: 1 lb-1 hour 1-2lbs-2 hours 2-3lbs-3 hours etc.

Whole-estimated size of one fillet

Keep fish submerged and weight with plate if necessary. Rinse fish thoroughly after brining. Allow to dry on racks in a cool, airy place, screened from flies while the pellicle forms. Smoke over low heat 150-250 degrees until fish flakes easily. I prefer to use alder chunks or chips. Apple, cherry, or other mild hard fruitwood may be used.

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