Cooking. A lil off topic

[makobob]

Originally Posted by buddha

Pretty simple to do.

Basic brine 1 cup salt 1 cup sugar 1 gallon of water, few bay leaves, few cut lemons.

Cut the fish skin on in half lb. or lb. pieces.

Let it brine for 3- 4hours.

Take them out and let them dry completely.

Smoke them slowly at 190-200 degrees if you can.

Smoke them until they are firm but not dried out. This can vary so you have to check them after a few hours. They can take anywhere from 2-4/5 hours depending on how firm you like them.

Good luck.

Buddha, that is ANOTHER recipe WITH out RAISINS, que paso amigo?