Items for smoker:
*Little/Big Chief Smoker
*Little Chief Chips for smoker (I prefer Apple chips)
Items for brine:
*2 Gallon Brine Container (preferably stainless steel or plastic)
*1 Cup Sugar
*1/2 Cup Non-Iodized Table Salt
*1 Quart Cold Water
*4-5 lbs. meat fillets (fillets should not be more than 1" thick)
**Optional items:
Lawry's Teriyaki Barbecue Sauce Glaze
1 tablespoon Garlic Powder
Recipe:
*Mix Sugar, Salt, & the optional Garlic Powder & Water in Container
*Place Meat Fillets in Container; make sure meat is completely covered with brine
*Store in a cool place for 12 to 24 hours
*Rinse brine off meat & dry meat with towel
*Place meat on Smoker racks & place in Smoker
*Plug in Smoker & add a pan full of chips
*Change chips every hour and smoke the fish from two to four hours (anything more than four hours adds very little to the fish)
*Take racks out of Smoker with the slightly cooked meat and place in 275 - 300 degree oven & bake for 30 minutes
**Baste meat with Lawry's Teriyaki Barbecue Sauce & bake an additional 30 - 40 minutes until meat is done, i.e., firm and relatively dry
*Pull from oven and let cool before eating or placing in refrigerator and/or vacuum packing (Special Note: Let fish cure in the refrigerator for at least 24 hours for optimal flavor before vacuum packing)