Smoked Fish Brine

Recipe Name: Smoked Fish Brine

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because I have heard countless stories of Grandpa Whittier and his smoked fish.  Chuck could probably add much more commentary here I'm sure.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1 gal water
• 4 cups coarse salt (Kosher)
• 2 cups sugar
• 2 tbls saltpeter (holds color)
• 3 tbls peppercorns (optional)
• 1 tsp allspice
• 1 tsp clove
• 10 oz bay leaves (5 or 6 crumbled)
• 2 tbls pickling spice
• some garlic if you like

Directions: 

1. Soak fish 6 to 10 hours
2. Preference is how salt(y) you would like it.  A little salty keeps better - I prefer 8 hrs+ fish is usually 3" chunks
3. Remove fish and rinse quickly
4. Allow to dry 3 to 5 hrs or until a glaze forms on outside surface
5. Smoke 9 to 12 hours
6. Keep some water in pan suspended if necessary to keep fish from drying out
7. should smoke at about 130 F