• 1 quart water
  • 3 cloves garlic
  • 1/2 cup non-iodized salt
  • 3 T pickling spice
  • 1/2 cup white sugar
  • 1/4 t lemon pepper
  • 3 ounces rum
  • 3 bay leaves
  • 1 ounce lemon juice


For smoking salt water and fresh water fish. In glass container, mix all ingredients until dissolved. Add fish sections to brine and refrigerate 4-12 hrs. depending on thickness. Rinse lightly in cool water when brining is complete and let air dry for one hour. Preheat smoker for 15 mins. Load fish into smoker and fill chip pan 2 or 3 times during smoking, depending on your preference. Thick Chunks (1" or more) 4-6 hrs. Thin Chunks (1/2" ) 3-5 hours

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