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1
If using liquid brine, place the fish fillets in a ceramic, glass or stainless-steel (not aluminum) bowl with the brine.
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2
If using dry cure, rub each fillet top and bottom with the dry mixture and place in a ceramic, glass or stainless-steel (not aluminum) baking dish.
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3
Cover and refrigerate about 6 hours, or overnight.
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4
Remove fillets from bowl or dish and rinse them under running water quickly to remove surface salt.
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5
If using dry cure, do not rub off all the seasonings.
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6
Place fillets on a cake rack or raised grid surface that allows air to circulate beneath them.
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7
Leave to dry about 3 hours, or until a dry shiny surface forms.
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8
When fillets are sufficiently dry, build a charcoal fire, if necessary (it will take about 30 minutes for the charcoal to reach the desired state).
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9
If using wood chunks, let them soak in a bucket of water for half an hour.
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10
If using an electric smoker, turn it on just before using and place sawdust or wood shavings in the smoking pan.
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11
Place fillets on the smoker grid.
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12
Close vents, or place lid on smoker.
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13
Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit.
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14
Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary.
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15
The fish will be done more quickly at higher temperatures.
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16
At temperatures of 175 to 200 degrees, for example, fish will be done in about 1 hour.
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17
Remove fillets from smoker when they are dry and yellowish in color.
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18
Serve immediately, or refrigerate and serve cold or as an ingredient in other recipes.
