INGREDIENTS

INSTRUCTIONS

Prepare the fish by cleaning, gutting and, if desired, by cutting into
fillets or chunks. Then emerse the fish in basic fish brine for a time
proportional to the weight. Remove from the brine and rinse briefly  in
cold water. Hang in a cool airy place for 3 hours or longer if
necessary, until the surface is completely dry. Hang the fish or  place
on racks, in the smoke oven. Keep the temperature between 70  and 85
deg. F. and use a fairly light smoke. In prolonged cold  smoking it is
not necessary that smoke be generated all the time. At  night, for
example, it does not matterif the hardwood is all  consumed, or if the
fire goes out. Simply compensate for the lost  time when calculating
the total smoking period. The time required for  cold smoking depends
upon the time that the fish is to be kept. The  following table will
give a rough guide.  :  SMOKING TIME                                
KEEPING TIME  :  -------------------------              
------------------------  :  24hours                                  
2 weeks  :  2 days                                                 4
weeks  :  3 days                                                 2
months  :  4 days                                                 4
months  :  5 days                                                 6
months  :  1 week                                                 1
year  :  2 weeks                                               3 years
These times assume a steady of smoke and uniform oven temperatures.
Well smoked fish will for some time at room temperature, but for best
preservation, each fish or piece should be seperately wrapped in waxed
paper or aluminun foil and refrigerated at 35 deg. f.  BASIC FISH
BRINE: If liquid garlic and liquid onion are not available,  garlic and
onion powder may be subsituted although they do not readily  dissolve
in water. Alternatively, garlic cloves and onions may be  crushed, but
peel them first. If a stronger flavor is desired, add a  little tabasco
sauce to the brine. Dill may be added to the brine,  for those who like
it. Two tablespoons of dill salt will be about  right. Alternatively,
crushed or broken dill plants may be put in the  brine as they are for
dill pickles. The dill flavored brine is  particulary good for making
smoked or kippered Salmon. For a subtle  variation of flavor, honey or
blackstrap molasses may be subsituted  for the brown sugar.  Above
excerpted from "Home Book of Smoke-Cooking Meat, Fish and Game
Copyright 1971 by Stackpole Books ISBN 0-8117-0803-9  Posted to
bbq-digest V5 #543 by DBrophy627@aol.com on Sep 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1843
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 879166.5mg
Potassium: 1275.1mg
Carbohydrates: 479g
Fiber: 1.9g
Sugar: 450.4g
Protein: 3.4g