Brined and Smoked Smelts

• 24 smelts, cleaned with head and tails left on and other fins removed
• 1 cup apple cider vinegar
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 garlic clove, halved
• 1 teaspoon juniper berries
• 1 teaspoon allspice berries
• 1/2 teaspoon whole black peppercorns
• 2 to 3 sprigs fresh dill
• 1 pound ice

1. Rinse the smelts in cool running water.
2. Set aside.
3. Place all of the remaining ingredients, except the ice, into the electric kettle.
4. Bring to a boil.
5. Add the ice and stir until the mixture is cooled.
6. Transfer the liquid to a 1-gallon resealable bag along with the smelts.
7. Seal and place in a container so that all of the fish are in the brine.
8. Place in the refrigerator for 30 minutes to 1 hour.
9. Remove the smelts from the brine, rinse and pat dry.
10. Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer.
11. Allow to dry in the refrigerator overnight.
12. The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker.
13. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness.

smelts, apple cider vinegar, kosher salt, sugar, garlic, juniper berries, berries, whole black peppercorns, dill, pound ice

Taken from www.foodnetwork.com/recipes/alton-brown/brined-and-smoked-smelts-recipe.html (may not work)