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[Genesee Ted]

My favorite brine for smoking fishStep 1Brine your fishPlace fish in the solution, being careful to insure that the fish is completely covered with the brine and place in the refrigerator.Thick chunks of 1" or more should be in brine 8 to 12 hours.Thin chunks of less than 1" 6 to 8 hours is sufficient.Step 2Remove fish from brine and rinse each piece under cold water.Gently pat dry and lay pieces on paper towel to air dry for one hour.(After one hour you will notice the fish has a glazed film on it. This is called the Pellicle which is a normal and desired result of the brining process). When the fish is sticky to the touch it is ready.Step 3Smoke fish for about 2 hours at 200 F.Use your favorite wood chips or chunks when smoking and experiment to find the taste that best suits your taste. Hickory, Alder, Apple and Cherry or combinations of these work well.Add wood chips about every 30 minutes if necessary (depending on how much smoke taste you want.To cut down on smoking time, remove skin from fish before putting in brine, then place fish in cheese cloth after the brine process (this helps get rid of fish oils faster and cuts your smoking time by about 1/4).If you are feeling adventurous, try these alternative brines, which also work well:Brine 1

[*]1 quart water[*]1/2 cup non-iodized salt[*]1/2 cup sugar[*]3 ounces rum[*]1 ounce lemon juice[*]3 cloves garlic[*]3 Tbs. Pickling spice[*]1/4 Tsp. Lemon pepper[*]3 bay leaves[/list]Marmot