Recipe - How To Smoke Fish

Brine solution
1 cup Pickling salt
10 cup Water
Optional
One fourth cup Granulated or packed brown
Sugar
Bay leaf, chili powder,
Thyme

Will brine 68 pds of fish BRINING CHART Whole up to 4 pds 1218 hrs
brining time 4 pds + 2448 hrs brining time

Fillets, etc One half 1"thick 1218 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. Airdry 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 smoker's directions. Smoke fish according to manufacturer's
instructions. Dry smoked fish will usually take 68 hours using four pans
of chips or dust. Water smoked will take 23 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.

Recipe By : CUPONQUEN

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip