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For my brine, I use 1 1/2 cups of salt, 2 cups of syrupor 2 cups
of brown sugar, personally I like Cane syrup, but have used Karo
dark syrup to about 2 gallons of cold water. I used to add a half
teaspoon of instacure #1, but dropped that practice after some more
research into smoking fish.

I mix this until all is dissolved and clear, then place the frozen
fish in it.

After the over night in the brine, I remove the fish, drain, pat
dry then let set on the counter until a slight glaze forms, then
I sprinkle whatever spices I want on the fish, usuallsy cayenne
pepper, garlic, and cover with black pepper. Then on an oiled rack
it goes, then into the smoker until it looked a little like jerky
at the edges.

Keep in mind, the brining essential cures the fish, and the desired
moistness/dryness is to personal preference.

The last batch of halibut I did, I left in the 150 degree smoker
untul it was throughly dried out - on purpose. Was a pain to get
off the rack, but I had alder smoked halibut jerky shreds, and it
is excellent.


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3 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Great recipe will adjust, October 3, 2004 - 09:04 PM
Reviewer: Errol from Qualicum Bch BC Canadsa
I will use this procedure again. However I will brine for 6 hours rather than the 8 I did. I sprinkled with coarse ground pepper and ther is non left as all enjoyed. Thx

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