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| 1. Prepare fish, as described in the preparation page. 2. Brine 1/2-inch thick fillets for 1/2 hour. 1-inch fillets for 1 hour and 1 1/2-inch fillets for 1 1/2 hours. 3. After brining, rinse the fish briefly in cold running water. 4. Place the fish skin-side down on greased racks in a cool place to dry. 5. Let fish dry for 2-3 hours until a shiny skin, or pellicle has formed on the surface. 6. Place the fish in your smoker. 7. The temperature should be about 80 degrees (F), but not exceed 90 degrees. 8. Smoke the fish until the surface is an even brown. |
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| COLD Smoking! |
| Smoking TImes: |
| Small Fish - May be ready in 24 hours. Large fish (salmon sized) - Will require 3-4 days of steady smoking. If you wish to keep your fish for longer than two-weeks, you must smoke all a minimum of 5 days. For large fish, at least a week or longer. If your fish was brined for at least two hours and smoked for 5 days, it will keep in the refrigerator for several months. |
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