My fishing neighbor dropped off a few more bass for the smoker. I had them in a brine - salt, sugar and a mox of spices for 24 hours. Smoked at 200 for 3-4 hours using cherry wood.
They Look Great!
Can you post your brine recipe?
I've got 5# of boneless Northern Pike to smoke up and trying to find a good recipe.
Todd
Todd,biggest thing is the ratio of salt to sugar
50/50?
70/30?
30/70?
TJ
Pickle them Todd. I love pickled norther.