Chris's Dry Brine for Smoked Fish

3/4 cup canning salt

    1 cup dark brown sugar

    1 tbsp garlic powder

    1 tbsp onion powder

    1 tbsp Old Bay seasoning

Sprinkle brine over fillets. Cover.  Let sit in fridge for 24 hours. Smoke in smoker for approximately 2-4 hours depending on the size of fillet.  Check periodically for doneness. Fish will be done when they are 

dry to taste. 

© Kimar's Charters

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