We use a one part Morton Sugar Cure to two parts food grade rock salt mixture.
1. Cut the fish into filets with the tail on; it will work with the tails off, but it is easier to hang with the tail holding the filets together.
2. Remove the pin bones with needle-nose pliers or other tool that works for you. You can leave the pin bones, but they will have to be taken out of your mouth later, and they are a nuisance.
3. Layer the filets and salt cure mixture in a suitable tub or baking pot. Make sure there is plenty of mixture all over both the skin and flesh sides. Let stand for two hours. This is a good level of saltiness, and you can make it longer or shorter to your taste once you taste it later.
4. Lay the filets flat on a cutting table and secure the tail end of the filet by a suitable method. I use a short piece of 2x4 with five sheetrock screws driven through a beveled end. I put the screws into the tail and use a clamp to hold it in place.
5. Using a very sharp chef's knife, cut the filets into strips leaving them connected at the tail end; 1/2 inch strips is about right.
6. Hang the strips in your smoker with a fan blowing fresh air through for a couple hours until the flesh "skins" over.
7. Turn off the fan and put a pan of Alder chips (or hickory, or apple, or willow, or your favorite wood) on a hot plate on high until it burns down to ashes. Do that three times and it is a good level of smoke flavor.
8. Run the fan until the strips are firm and not squishy anymore, about 4-5 days depending temperature and humidity. Not all the strips will be dry enough at the same time. We just cut the soft parts off the strip and put them back in with the fan on another day or two.
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