1/2 cup salt
1 cup sugar
2 TBSP allspice

Mix it all up real good. Put the fish in a deep baking dish and cover with the brine. Let it sit for 8-10 hours. Take the pieces out of the brine and rinse them off. Arrange them on the smoker grills and let them drip dry for an hour or so. Smoke until they have the consistency you like.

I did some humpy this weekend and it was yummy!

Regards.

Mike
Woodinville
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Regards.

Finegrain
Woodinville