Learn how to make this Smoked Fish Recipe using a homemade smoker to prepare this dried fish dish.
Fish are smoked in the following manner: Clean and fillet or split all fish over one pound. Wipe the pieces off with a damp cloth and place them in a "bath" made of half salt and half brown sugar. Make sure the mixture touches all parts of each fillet. Leave overnight or for about twelve hours. Next day rinse off the salt and sugar with cool water, drain and pat dry. Place the fillets on the mesh screens of your smoke box. Be sure they do not touch each other or the sides of the box. Smoke at about 100 degrees Fahrenheit (a thermometer is very helpful) for 24 hours, turn over and smoke another 24 hours. Keep trying the fish and don't stop until they are tender and smoke-colored clear through.
A faster way to smoke fish is to keep the temperature in the box at about 150 degrees with very heavy smoke. Twelve hours should finish this recipe. When you get tired of fish and venison you can smoke some ham and bacon.
Read more about building a homemade smoke box and barrel stove: Foraging for Wild Foods in Winter.
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