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BRINE
For smoking salt water and fresh water fish

1 quart water
3 cloves garlic
1/2 cup non-iodized salt
3 T pickling spice
1/2 cup white sugar
1/4 t lemon pepper
3 oz rum
3 bay leaves
1 oz lemon juice

In glass container, mix all ingredients until dissolved. Add fish
sections to brine and refrigerate 4-12 hrs. depending on thickness.
Rinse lightly in cool water when brining is complete and let air
dry for one hour.

Preheat smoker for 15 mins. Load fish into smoker and fill chip
pan 2 or 3 times during smoking, depending on your preference.

Thick Chunks (1" or more) 4-6 hrs.

Thin Chunks (1/2" ) 3-5 hours

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