Fish Smoking

Babe's Wet Brine Recipe

  • 1 Gallon (4 Qts.) Water
  • 2 Lbs (800 ML) Salt
  • Canning or Kosher Salt (Must be iodine free)
  • 1/2 Lb (400ML loosely packed) Brown Sugar
  • 1st Brine 2 Hrs. in cooler
  • 2nd Brine reuse 3 Hrs. in cooler

The Dry Brine Recipe

  • 2 Parts Brown Sugar
  • 1 Part Salt Canning or Kosher (Salt must be iodine free)
  • 8 Hrs in Cooler
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Use no-iodine salt and brown sugar

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Fish is cut into 1 1/2 to 2" width

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Fish brines in a cooler normally

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Racks are loaded, fish not touching

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Racks are loaded into smoker

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Thickest fillets go to the bottom.

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More racks going in

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So which fillets are the big ones..?

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Box over the smoker helps insulate

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Smoker won't always show smoke

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Not quite done, still too moist

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Now we're about there.