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Brined and Smoked Smelts
Total:
15 hr 30 min
Prep:
30 min
Inactive:
12 hr
Cook:
3 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
15 hr 30 min
Prep:
30 min
Inactive:
12 hr
Cook:
3 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Rinse the smelts in cool running water. Set aside.

Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon resealable bag along with the smelts. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.

Remove the smelts from the brine, rinse and pat dry. Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer. Allow to dry in the refrigerator overnight.

The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness.

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