@hookintails is that a northern hogsucker front left? def a record if it is
36° - 40° F
Here's one for you
Fish Smoking Brine
• 1 gallon of water at room temperature • 2 cups pickling salt • 1 cup brown sugar • 1/3 cup lemon juice (fresh squeezed) • 1 tablespoon garlic powder • 1 tablespoon onion powder • 1 tablespoon ground allspice (slowly add to the brine to avoid clumping ) • 2 teaspoons white pepper ( substitute cayenne for a spicier taste) Brine in glass, ceramic, or stainless steel container for 24 hours (never use an aluminum container) Rinse with cold water if desired to reduce saltiness. Lay fillets on racks for two hours to air dry until pellicle forms. (A small fan can be used to aid in drying). When a pellicle forms the flesh will have a shiny film that is slightly sticky to the touch. Place racks into smoker and bring heat to 120 degree for 1 hour. Turn on smoke and increase temperature to 160/180 degrees until desired doneness. Internal temperature must reach at least 160 degrees. Times will vary depending on type of smoker used and species of fish being smoked. Store smoked fish in the coldest section of your refrigerator. Temperature must be below 40°. If your refrigerator cannot maintain this temperature, freeze the fish in vacuum seal bags until ready to use.
Smoked fish crumbled and mixed with finely diced onion and mayonnaise makes for a great cracker spread. These instructions are intended as a guideline only.
Keep a tight line!!!