Originally Posted by dogface
RECIPE FOR CANDY?
I'm sure there are better recipes on the site as I'm still rather inexperienced using a smoker (spend lots of time, but not very good at it). I mostly like it simple so fish was cut the long way to separate the thin belly from the thick flank. I like skin on because it holds the thin strips together better. The belly strips sliced into squares and the flanks were cut into inch wide strips. Separating the thin belly allows you to take it out of the smoker first so it does not become overdone.
The marinade is equally simple - half Yoshidas and Half soy with about 1/4 cup red pepper flakes per bag
I just put whatever fish I can get into the zip-lok bag and pour in the Yoshidas until half full, then soy to fill - then add the red pepper flakes, seal and into the fridge for about a day, turning whenever I open the fridge for anything.
Into the smoker at 100F for about an hour, then to 140F for about 2 hours, and 1 hour at 175F or until it looks done. Periodically rotating the racks may be needed depending on your smoker (my Bradley needs both rotation front to back and top to bottom). I separate the thin from thick strips on different racks so the thin strips are easier to remove. This timing method was developed by a chap named Kummok.