Smoked Fish

RackEmUpSportFishing.com

Brine Ingredients:

2/3 C Dark Brown Sugar

1 2/3 C Sea Salt (non-iodized)

4 C Soy Sauce

4 C Teriyaki

2 C Water

2 C Apple Juice

16 oz Chunk Pineapple (with juice)

Instructions:

Mix brine ingredients in a very large container.

Clean fish fillets; remove skin and any fat especially along the mud line.

Cut into uniform, serving size pieces.

Place fillets in brine and refrigerate for 10-12 hours.

Remove the fillets from the brine and pat dry before placing on smoking racks.

Smoke your Fish for 4-6 hours with sweet wood chips such as Cherry or Apple

1 hour at 100℉

1 hour at 120℉

1 hour at 140℉

1 hour at 160℉

Finish at 170℉ for 30 minutes or until done

Allow smoked meat to cool and refrigerate for a day or two before packaging for the freezer