Ingredients
- 1 cup non-iodized rock salt
- 1/4 cup white sugar
- 2 qts. warm water
Directions
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Pour the rock salt and sugar into a 2-quart pitcher.
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Fill the pitcher with warm water. Stir for a second or two. The rock salt will not dissolve all the way.
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Place cut-up fish into a tub and pour the mixture over the cut-up fish.
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Soak fish for 3-5 hours depending on the thickness of the fish.
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Remove the fish from the brine and place in smoker.