Ingredients
3/4 cup Canning salt
16 ounces teriaki marinade
1 cup brown sugar
1 tablespoon crushed red pepper
2 garlic, crushed
1/2 can coke
Preparation
Brine the fish overnight, take the fish out and blanch for 10 minutes in ice cold water.
Place the fish on a towel and cover with paper towels. Let sit for 3 hours, at the 2 hour point start your smoker.
