| 1 cup sugar
1 cup canning salt
1 TSP pepper
1 TSP poultry seasoning
2 TSP garlic powder
2 TSP onion powder
3 TBS lemon juice
1/4 cup liquid smoke
2 QT hot water
First cut your fish in 3 to 4 inch steaks
In a large glass or porcelain pan combine all your ingredients (make sure the pan is large
enough to combine all the ingredients and lagre enough so the fish will be completly covered with your brine mixture) then add the hot water.
The water should be hot enough to dissolve all the ingredients completely. After you have made sure all the ingredients are dissloved you can
add your fish.You may want to double you brine mix to make sure the fish is complety covered
The fish needs to be in this brine for 24 to 36 hours in a frig. and turned every 12 hours. After 24 to 36 hours remove the fish from the
brine and put it directly into your smoker.If you like a smokier tasting fish (which I do) you can add hickory or misquite chips to your smoker.
I have found that about 8 hours at 140 to 165 dergees works the best. If you are unsure about the temp. check you fish every couple of hours.
After you remove your fish from the smoker let it cool for several hours then just set back and enjoy some of the best eating steelhead you have