Ingredients

10 lbs. fish fillets (1/2 inch thick)
BRINE:
(May be reduced by 1/2 for less fish)
3 C. curing salt (canning and pickling)
2 C. white sugar
1 C. brown sugar
4 Tbsp. black pepper
2 tsp. garlic powder

Cooking Instructions

In a crock or plastic bucket, thoroughly mix brine until sugars and salt are dissolved. Place fish in brine without overcrowding, weight down with plate to keep fish under brine. Soak fish overnight (at least 8 hours). Remove fish and wash thoroughly to remove brine, pat dry with paper towels. Place fish on racks to air dry for 1 hour. Plug in your dry smoker (Little Chief, Outers, etC.). After drying, add additional seasonings to fish (I mix brown sugar, garlic powder, onion powder and red pepper or black pepper, Do Not Use Anything Containing Salt). Place fish on smoker racks and place in the smoker. Add dry hickory sawdust (oak, fruitwoods, maple or willow may be used but it must be dry) to the smoker pan, replenishing every two hours. Also, alternate racks for even cooking. Cooking times will vary depending on weather and temperature of cooker. Start checking meat after 6 hours. When done most fish will have a bronzed color and meat will be gray. Break a piece to see if it’s done in the center, fish will flake easily when done.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)