Are you familiar with KISS? No, not the band, Keep it simple stupid.

Two ingredients are needed for this recipe, canning and pickling salt and brown sugar.

Sprinkle salt over the skin down filets until you get an even coverage thin coverage, but you can still see the fish flesh. I use between a 1/2 cup and 3/4 cup for a whole fish.

Sprinkle brown sugar on top and use enough so that you can't see the fish. i use about a cup and a half to two cups for a fish.

Cover and refridgerate for 12-18 hours, depending on the thickness of the filets

Before you toss it in the smoker, use the "juice" that has formed in the pan to wash the excess salt off of the fish and then spray the racks with PAM. Run two pans of alder chips through your little chief and rotate the top and bottom racks every 6-8 hours. Usually smokes for about 18 hours.
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"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

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