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[fly fisher]

i have to does that i want to smoke and i am wondering what recipes are really good

[BCfisherman97]

Indian Candy.

[canso]

1kg brown sugar and 1/2cup salt.
leave over night.
take out fillets give them a gentle shake to remove some liquid, then into the smoker.

[Bently]

There are many ways, but here is my family's all time favorite way.........tastes perfect!!!!!

Ingredients:

1 litre Kikomen soy sauce
2 Half bag brown sugar
3 4 good shakes HP sauce
4 4 good shakes worcheshire sauce
5 Half litre ketchup
6 1 cup vinegar
7 black pepper, dozen turns with the pepper mill
8 1 cup coarse salt
9 1/2 cup clear corn syrup
10 6 garlic cloves {chopped fine}

Mix all in large container that has a secure lid, add fish with skin on, put in fridge, let sit for 6 hours, take out and turn up or give it a shake. back in fridge for 6 more hours. Take out of fridge and place fish on paper towel skin side down until dry but shiny{approx 1 hour}. Put in smoker, burn 3 pans of wood chips, we use alder/cherry wood half/half. After 3rd pan of chips are done , take out pan and leave fish in smoker another 10 to 12 hours. Wallah, you have the most awesome fish ever tasted my friend. I usually buy a couple of cheap beef round roasts, slice it real thin and do the same for beef jerky, tastes great too.

[Mr. Iban]

Bently, what species will this work best with?

[Bently]

Bently, what species will this work best with?

You can use any fish. I usually smoke chum salmon,and rainbow trout, but have smoked all kinds of salmon,trout, as well as game.