Ive been asked for this also for those not on my facebook smoking group here ya go. also if you want to join the link is
https://www.facebook.com/groups/lowANDslowsmokehouse/ Follow this and you'll never wet brine again.
(pics are in order of directions)
1-catch fish
and care for it properly. Quality in quality out. Trash in is trash out. Immediately bleed (rip the throat out) and ice (not bonking helps bleed much better)
2- Filet out and cut into uniform sizes as pictured skin on preferable
In a bowl add:
----3 cups DARK brown sugar, regular is fine i just love how dark brings out the gorgeous deep red in the meat
----1 cup sea salt/kosher salt
----And anything else you care to ad, i highly suggest nothing
----mix thoroughly!
3- layer brine 1/4" in bottom of container
4- Pack into NON ALUMINUM containers because salt and aluminum are reactive. Leave a 1/4" between pieces if possible. Do not jam them tight together though.
5- pack brine between pieces and on top of fish
6- refrigerate. It will become liquid jelly like melted sugar snot lol
7- 8-12 hours later, remove the fish, then rinse in COLD water til its clean
8- Lay out on a towel, dab water off, on paper or cardboard to dry. A fan helps speed this up, til you form pellicle, which means its tacky.
9- Now smoke it. You only need smoke the first 4 hours, after that its wasted wood. Smoke/heat 100-110, 120 MAX degrees and any higher and you will push the fat or collogen out of the meat getting a white goop on it losing quality, flavor etc.
Remember your brining to remove moisture by dehydration, and smoking it to cure it. Not baking it!
10-eat.
Tips
There is no time or schedule.. so dont ask. Usually 8-12 hours depending on many variables. If someone tells you an exact time never listen to them again. You test it and test it and test it, every batch is different.
You smoke until its to your liking and beware it will fool you. BE AWARE when it seems done its usually over done. It cools dryer than when its warm n moist!
Stop opening the smoker for pics, selfies, whatever. Every peek adds 20 minutes usually.
AND-->Water trays do nothing but regulate temps throughout the smoker box. and they tend to make it humid which i personally do not like steaming my meat. They do not add moisture. They do not add flavor no matter what you put in the bowl. Its a myth. Whiskey in the water dish does NOT make whiskey meat.
Last- NEVER EVER VACUUM PACK WARM FISH, it will start to rot very fast..
Pics are in order as to how i listed the steps.