Will take the rockfish to a jerky texture.
Separate containers for each while brining. 4-1 sugar to salt dry rub. Will brine for 8 hours, then rinse and air dry till pellicle forms. Season then smoke.
Got everything drying. It's cold and windy enough out that I can do this in my smoker. So that's where the tuna bellies are. The salmon and rockfish are in my also cold garage with artificial wind.
Smoker temp
Should be able to start the smoke in a hour or so. Pellicle is just about there.
Into the fire and the smoke!
Salmon done!
Tuna bellies done!
Rockfish still Smokin!
The tuna bellies smelled so strong while smoking, but are mild and my new favorite smoked fish! Freaking awesome!!!!!
Smoke away!!!
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