F.G.

[jigs]

this is what i consider a hard smoke. first i take the filet and add salt and pepper, and a bit of brown sugar. how much i realy dont know i just do it to the size of the fish. but i do enough pepper that it is almost black and enough salt that no part of the fish doesnt have salt on it. then put it in the fridge on a cookie sheet or something. now about every 3 or 4 hours you want to take the fish and pour the water off. see the salt drains the moisture from the fish. add more salt if you can see it needs it. i do this 3 or even 4 days so the fish is almost dried out then rinse the brine off and reseason however you like. then put it in your smoker with as low heat as you can just enough to make "smoke" the smoke seals the fish. i call it fish jerky and lasts what seems like forever. with a bagel and cream cheese its to die for.
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