Smoked Fish ( Brine Recipe And Smoking Directions)

1. Mix all ingredients very well until sugar is disolved.

2. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.

3. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.

4. Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

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Nutrient	Quantity
Protein	0.176 g
Carbohydrates	143.8653 g
Energy	557.3333 kCal
Water	3793.2069 g
Calcium, Ca	500.9333 mg
Niacin	0.1613 mg
Sodium, Na	116.9067 mg
Manganese, Mn	0.0939 mg
Fructose	1.628 g
Sucrose	138.688 g
Choline, total	3.3733 mg
Sugars, total	142.296 g
Vitamin B-6	0.0601 mg
Selenium, Se	1.76 g
Ash	3.3144 g
Pantothenic acid	0.1936 mg
Copper, Cu	0.3343 mg
Betaine	0.1467 mg
Iron, Fe	1.0413 mg
Carbohydrate, by difference	143.8653 g
Phosphorus, P	5.8667 mg
Folate, total	1.4667 g
Glucose (dextrose)	1.98 g
Zinc, Zn	0.044 mg
Folate, DFE	1.4667 g
Folate, food	1.4667 g
Magnesium, Mg	89.04 mg
Potassium, K	195.0667 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	0.66 cup	557.3333	143.8653	0
Fish	3 lb	0	0	0
Water	1 gallon	0	0	0
canning salt	1.33 1/3	0	0	0