02-03-2016, 04:03 AM
I dry brine with brown sugar, kosher salt, garlic powder, and cracked pepper. When they are smaller like they have been this year at Ririe I just scale, remove heads and entrails, and clip tails. When I brine I cover the fish completely in the dry brine solution then rinse off and air dry on the racks for 1/2 hr before smoking. 180-190° for 3-3.5 hrs. The skin peels off and they are perfect. In my opinion you don't have to overkill kokanee the meat speaks for itself.
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