Yield: 1 servings
|1 cup||Non-iodized salt|
|1 cup||Brown sugar|
|1 cup||Soy sauce|
|½ cup||Cider vinegar|
|1 tablespoon||Worcestershire sauce|
|1 tablespoon||Chili powder|
|1 tablespoon||Garlic salt|
|1 tablespoon||Onion salt|
|½ teaspoon||Black pepper|
|3 cups||Warm water|
Some prefer whole smelt, others, remove heads and entrails with a pair of scissors. Either way, wash smelt in clear water.
Mix all ingredients in warm water. Let the brine cool and add the smelt.
Brine the smelt 4 or more hours. Rinse thoroughly and let air dry.
Smoke until fish have a dark golden brown sheen to the surface (5 to 7 hours)
Smelt are fish belonging to the Eulochon family. On the west coast they are known as smelt, on the east coast they are known as scrod.