Hodgepodge

Instructions

1. Mix all ingredients well until salt is dissolved.  I put some of the water in a measuring cup with the honey and microwaved for a little bit so make it dissolve a little easier.
2. Cut salmon/trout/fish into manageable pieces and place in a ziploc bag.  I use freezer bags as they tend to leak less.
3. Pour brine mixture ontop of fish pieces ensuring all pieces are covered.
4. Remove air from bag, zip it up, place it in a large bowl and refrigerate for 12-24 hours.
5. Remove fish from brine, lightly rinse under cold water and pat dry with papertowel.
6. Place dried pieces of fish on smoker trays and air dry until a nice pellicle is formed(fish feel sticky to the touch).
7. Smoke in your preferred method.

Bradley Smoking Instructions

1. Preheat Bradley smoker for one hour to 190-195*F (Preheat because temp of smoker will drop when you add the cool fish)
2. Place racks of fish into smoker and adjust temp to 110*F
3. Load 2-3 hours worth of pucks into the smoker(6-9 pucks)
4. After one hour increase temperature to 140*F
5. After another 2 hours increase temperature to 175*F
6. Cook until fish reaches the desired doneness or 140*F internal temperature, 45 minutes to 1.5 hours.
7. Eat right away warm or it gets better after sitting in the fridge for 24 hours.