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    Default Smoked fish

    My neighbor is an avid fisherman and on a recent weekend trip to Green Lake in Wisconsin caught a number of Ciscos. Knowing that I had a new smoker he asked me if I would like to smoke 10 of them, to which I agreed. I made a brine which consisted of 1 qt of apple juice, 1 cup of kosher salt, and 1 cup of brown sugar. I then
    brought that to a boil, then let it cool. Once cooled I added the fish along with 4 cloves of crushed garlic and 1 quartered orange. Put that in the fridge for 3 days and then proceed to smoke it low and slow with a couple chunks of pecan. Once the fish reached 165, they were right where I like them. I must say it
    was some of the most moist flavorful and moist smoked fish I have ever had.
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