Smoked fish
Clean and cut fish into 2" strips.
Make a brine using 1 qt. of water and 2 cups salt and 1-3/4 cups brown sugar. Place fish in brine for 4-5 hrs.
Rotate ½ way through.
Take fish out of brine and rinse thoroughly. Place on towels and air dry overnight.
Place in smoker until firm. Usually takes 3 pans of chips and about 16-24 hours depending on your smoker and air temperature and meat thickness.
Optional: Sprinkle crushed red pepper on the fish before smoking. Smoke for 6-10 hours and then pressure cook the fish for 1 hour and 40 minutes at 11 pounds.