Re: Brine for smoked Fish

Glad it worked out Magicfly. Don't know what happened to my response.

I usually put two or three fillets on a rack, so 5 or more fish.

I cram wood in whenever I remember. At least 3 to 5 times, maybe more. I have a friend with a lathe who works with cherry. I have been using that for smoke.

I have no preference with the salt. Either seems to be fine with me.

I really spice up the Chinerky.

On your next batch, cut one of the fillets into strips prior to putting in the brine. Hang it on the rack and smoke the out of it. Prior to smoking really get it with the spice!