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Smoked Fish




Source of Recipe


Unknown






List of Ingredients



• basic Brine;
  
• 12 C water
  
• 2 C brown sugar
  
• 1 C salt
  






Instructions



1. Make the brine and stir till salt is dissolved. This is a basic recipe, add ingredients as desired.
   
2. Place fillets or chunks of fish with skin intact into the brine for 6 hours or until flesh feels firm. Remove fish and pat dry. Set on a rack and let dry until surface feels tacky.
   
3. Hang fillets on sticks. Weave chunks between sticks. Place ends of stick in the ground so fish hangs, and put them 3-4 feet from fire for 2-4 hours. Temperature should be 150-190. Test for doneness by breaking into to see if it flakes easily.