Re: Brine for smoked Fish

Bought the smoker, & the ingredients... Granny's a hit. Took some over to the neighbor's. I gave them the fish, they gave me a Corona & whiskey. Oh yea!

The answers to up above is:

1. 12pds was the limit. Including both Salmon & steelhead fillets. 1/4 of the brine was adequate.

2. With the strips cut 1 1/5". I used 3 pans of alder. The steelhead was pulled out at 5 hours, Salmon at 6 hours. The fish was just on the dry side. Hi temp for the day was 39 deg.

3. un.

Bonus answer's...rinse the fillets, loved the honey, and like GutZ say's "quite a lot of cayenne". The 5 gallon bucket comes very handy when cleaning the racks.

I peppered like a steak, nada add MORE.

One more...cheese and cracka.

Mf