Smoked Fish Brine Recipe And Smoking Directions

Steps:

• Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.
• Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).

Steps:

• Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
• Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
• Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
• Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

Steps:

• Rinse the smelt in cool running water. Set aside.
• Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon ziptop bag along with the smelt. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.
• Remove the smelt from the brine, rinse and pat dry. Place them onto a paper towel lined sheet pan, layering with paper towels in between if they won't fit in one layer. Allow to dry in the refrigerator overnight.
• The next day, place the smelt onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat as needed and cook for approximately 3 hours or until desired level of doneness.

Steps:

• I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
• Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).
• Place in the fridge for at least 24 hours.
• Drain fish and pat dry.
• Place on racks for about 1 hour, blotting with paper towel occasionally.
• Place in smoker for 5 hours, checking and adding smoking chips.