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8-10 pounds of Fish
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Brine Mixture 1 Cup canning salt 1 ½ cups brown sugar
5 cups water (enough to cover fish) 5 Bay Leaves 2 tablespoons ground
pepper
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Sprinkle Ground Allspice, Garlic Powder and Ginger
powder on the fish and place in the Brine Mixture 6 hours at room
temperature or 8-10 hours in refrigerator (overnight)
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Remove from brine and rinse with water
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Air Dry 3 hours (or pat dry with a paper towel)
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Glaze: brush with slightly warmed honey and sprinkle
tri-colored peppercorns
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Smoke 8 to 10 hours at about 160 degrees
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Do not over-cook, finish in an oven at 200 degrees
if necessary, fish should be firm to touch
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Serve with cream cheese, capers , chopped red onion
and crackers.
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