Originally Posted by cowgirl
Mmmmm..... wish I lived closer!! lol Looks delicious.
October/November is a good time to get and smoke them - they're nice and fatty that time of the year.. love to munch on them for lunch - let them warm up and get to room temp. - great sweet/salty/smokey taste.. good on a white bun with some butter..
brine overnight - let them swim in water with ~ 3/4 cup salt and 3/4 cup brown sugar..
hang them to dry for 1 hour and then smoke with some hickory at ~ 200-225 F for 45 minutes to 1 hour..
I always find them fresh at my Chinese fish monger in the oriental grocery stores in Houston..