\"little chief\" smokey smelt
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Non-iodized salt |
| 1 | cup | Brown sugar |
| 1 | cup | Soy sauce |
| ½ | cup | Cider vinegar |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Garlic salt |
| 1 | tablespoon | Onion salt |
| ½ | teaspoon | Black pepper |
| 3 | cups | Warm water |
Directions
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.
Credit: Luhr-Jensen