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Unread 03-03-2013, 03:42 PM   #10
cheapbeer
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Join Date: 07-07-12
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I would soak them overnight in a simple brine made with kosher salt and brown sugar then dry them until tacky which allows the smoke to stick and give a nice color. Smoke over cherry or apple wood in your UDS @225-250 until a nice color golden color developes and the fish is obviously done and not dried out. This is how I do them and have had very good results
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