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Sonny's Smoked Fish


Implements needed

Square tupperware-type container with lid 4-5 inches deep
Little Chief Smoker 110V
Woodchips ( Alder, Cherry, Apple, Hickory) use one or mix

Ingredients

Dark Brown Sugar
Rock Salt
Fish (cut into 1" to 1.5" wide by 5" long strips)

Optional Ingredients

Garlic Salt
Liquid Smoke
Old Bay Sauce
Jalapeno Juice
Peppers

Brine

Layer the sliced fish, skin side down in container. Liberally sprinkle a handful and a half of rock salt. Spread two hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of the fluid in the fish. Keep in a cool dry place ( such as a refrigerator). Check after one day to see if it is to your tase and ready for smoking.

Smoking Process

After pulling the fish out of the brine, rinse lightly with tapwater in container. Place fish in smoker skin side down. Try to have continuity of size and thickness of fish. Have your desired woodchips already in place. Smoke for 25 to 30 minutes. Let cool for 15 to 20 minutes (unplug smoker). Repeat, adding woodchips as needed. Sample 2nd smoking after its cool dpwn phase. If not desired taste, smoke a third time. Thicker peices will need more cycles of smoking and cooling down (possible up to 5 cycles).

Remember to smoke the fish, don't cook it!! If the fish is to frozen after smoking it may become somewhat drier in taste. Experiment with small quanities to familiarize yourself with the smoking process.