Instructions: 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 smokers directions. Smoke fish according to manufacturers instructions. Dry smoked fish will usually take 6-8 hours using four pans of chips or dust. Water smoked will take 2-3 hours. Rotate racks, for either smoker, during smoking for even cooking. Check for doneness. Remove fish from dry smoker when most of moisture is gone, but fish is still soft and flexible. Water smoked should flake when a fork is twisted in the flesh. Cool thoroughly, and keep in fridg for up to 2 weeks. Can also be frozen or canned at this point.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.