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Print this Recipe    Smoked Pike

Haven't tried suckers, but this works good on northern pike.

1 bottle teriyaki sauce
1/2 bag brown sugar
1/2 cup kosher salt
1/2 jar ground garlic cloves

I like to smoke my fish whole, so I had to modify this recipe some
in order to be able to submerge the entire fish in the marinade.
I do normally cut Pike in half to fit in the smoker. Here's my
modified version of the marinade:


1 gallon water
2 cups kosher salt
1 32 oz. teriyaki sauce
1/2 bag brown sugar
1/2 jar ground garlic cloves

Very important, KEEP FISH COLD UNTIL SMOKING! Put fish in marinade
and refrigerate 18-24 hours. Rinse fish off, (all the flavoring
you want will be absorbed into the fish), allow to dry on racks
for 1-2 hours before smoking. Hope this is what you were looking
for.

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