I generally use pre crushed garlic rather than garlic salt, also sometimes use red wine instead of the cooking sherry. Usually add black pepper to brine. Put fish in brine (in plastic container or zip locks) for min of 3 hours to overnight.
The KEY to brining is to dry the fish on cookie sheets for 1 to 3 hours, generally under a fan, do not rinse the brine off. I also cover the fish with fresh cracked black pepper while drying. (You can also spice up the fish at this point w/ hot peppers etc.) If you smoke the fish wet, it will be mushy.
I use Hickory, because I like strong smoke flavor, I generally use 2 to 3 chunks of wood, which is contrary to what most people recommend on the forum. Last Monday I used 1 1/2 chunks (trying to cut down on my habit), the fish came out great, with a milder smoke flavor, which most of my family preferred.
I use PAM on the racks so the fish won't stick, and with a poder therm I set it to 160 degrees, which takes about 1 1/2 hours.
I put the smoked fish in food saver, vacum sealer (purchased at Price Club). It extends the life, and I feeze some, defrosted it is not bad. I also vacum seal fresh Tuna, freeze and smoke later. Again not quite as good as fresh, but not bad. Just make sure it is defrosted before brining.
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|Serving Size: 1 recipe (1726g)|
|Recipe Makes: 1|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 80096.4mg||2762 %|
|Potassium 934.1mg||25 %|
|Total Carbohydrate 455.4g||134 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 454.7g|
|Protein 9.2g||13 %|
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Calories per serving: 1806
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