Smoked salmon, but going to try it on crappie

I have used this many times on store bought salmon fillets, it is fantastic!
It is simple and cheap. I am looking forward to trying it on some crappie this year.

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well

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Sounds interesting.

sockeye that are red , instead of "fresh sea run " are the you know what on the smoker for sure .
we used to keep just one or 2 of them when we hit Alaska ,just to smoke .....mmmmmm
yum.

I have tried curing Speckled Trout which has a little more oil than crappie and it spoiled. I have had success brineing crappie then cook in a smoker but at 225 degrees (hot smoke) to cook. The sugars still formed the cured, shiny crust. If this works please follow up on your thread as cured, cold smoked fish is a wonderful taste to us. We are so far south the humidity didn't allow the Depression people to smoke their meats. It would spoil in the smoke house. They had to pickle all the hogs they could harvest. Looking forward to your results, I always like to experiment.

it became obvious to me that to smoke most things in Texas it required a bit higher temps than what is done in the far north .
about 200 seems about as low as it can go in most cases to me in this climate , them folks in the way north that have a barn and hang tons of fish and let smoke roll thru it also have average temps way lower than ours .:highfive

They make smoke tubs that are filled with wood pellets to cold smoke things. Yet it is best to have some lower ambient temps to start with

Yes, Jack you are in the perfect climate to smoke anything. Did you know why they set smoke fires in the smoke houses in
TN.? It was to keep the bug out of the meat while packed in salt/sugar cure. Only after did they find the taste pleasing.

Everyone hates a know it all. LOL :Rofl