Yield: 1 Servings
Rinse the fillets and debone if desired.
Mix the salt and sugar in a bowl.
Spread the salt/sugar mixture evenly over the fillets (it will begin to turn watery almost immediately.) Let stand 5 hours or overnight in the refrigerator.
Rinse with clean, cold water to get all the salt mixture completely off.
Pat dry with paper towels, and allow to air dry at room temp. for 1 hour.
This will develop a tacky glaze.
Put fillets on racks in smoker
Use 3 pans of hickory chips (approx 4 hours of constant smoking) Leave in smoker until fish is dried to your liking (approx 6-8 hours) Variations: If you like it spicy, try sprinkling coarse ground pepper over the fillets along with some cored/seeded jalapeno peppers prior to placing on smoker racks. Posted to TNT - Prodigy's Recipe Exchange Newsletter by lessmess@... on Jul 23, 1997