Catch some fish—trout or salmon.

From 8 to 10 fish will fit into a Little Chief Smoker.

The brine recipe came from Ted. I get the idea that he changes the seasoning at whim—but his fish are always good.

Brine: 2 cups Tenderquick
1 cup brown sugar
2 tablespoons black pepper
1 tablespoon garlic powder
1/3 cup Worcestershire sauce

Combine with water and bring to a boil.
Add enough cold water to make one gallon of brine.

When cool, pour over fish in crock or plastic bucket. (Don’t use a metal pan!)

Leave in brine for 8 to 12 hours.

Remove from brine, place on smoker racks and let stand until fish feel tacky to the touch.

Smoke 6 to 8 hours depending on thickness of fish.

David’s brine recipe calls for 1¼ cup Morton’s Salt, 1 cup brown sugar, 2 tablespoons pepper, and ½ teaspoon each onion salt and garlic salt.

Mix same as for Ted’s brine.

If fish are to be canned, smoke with one pan of chips, approximately 4 hours.

Remove skins, place in ½ pint jars.

It’s not necessary to remove bones as they turn soft during processing. (I add about a half a teaspoon of brown sugar to each jar, and if the fish seems dry, add a little olive oil.)

Seal according to canning directions (heat lids, wipe rims of jars, and place screw band on firmly).

Put some vinegar in the water in the pressure cooker to keep film from forming on jars.

Pressure cook for 90 minutes after control starts to jiggle.

Remove from the water and let cool in a draft-free place. If the lids seem loose, leave them alone, as tightening will break the seal.