Brined and Smoked Smelts

Ingredients

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

Equipment

• frying pan
• paper towels

Directions

1. Rinse the smelts in cool running water. Set aside.
2. Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil.
3. Add the ice and stir until the mixture is cooled.
4. Transfer the liquid to a 1-gallon resealable bag along with the smelts. Seal and place in a container so that all of the fish are in the brine.
5. Place in the refrigerator for 30 minutes to 1 hour.
6. Remove the smelts from the brine, rinse and pat dry.
7. Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer. Allow to dry in the refrigerator overnight.
8. The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. 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.