Smoked Fish

June 21, 2019

1/2 c. white sugar
1/2 c. salt
1/2 c. brown sugar
1/2 c. soy sauce
big flake black pepper
alder wood chips

Filet fish but leave skin on and remove rib cage.

In a 5 gallon, sterile bucket, mix 1 quart of water with the white sugar, salt, brown sugar and soy sauce.  Mix to desolve ingredients. Put the fillets into the brine created and refrigerate for 12 hours and 12 hours only.

After 12 hours, remove fish from the solution and completely wipe filets down with heavy paper towels or cotton dish towels because they will be very juicy and slimy.

Place filets skin side down on the grates in the smoker with alder wood. Sprinkle on pepper. Smoke at 120 degrees up to 12 hours or 225 degrees about 6 hours. Actual proper smoking time will also very depending on filet thickness.

Pull out filets, peel meat from the skin and serve.