161/2 cups apple juice
3/4 cup canning or pickling salt
1/2 cup plus 1 T. packed brown sugar
6 (8 oz.) walleye fillets, skin on
4 to 6 cups cherry wood chips
1 tsp. maple syrup
In 5-quart glass or plastic container, combine 8 cups apple juice, 3/4 cup pickling salt and 1/4 cup brown sugar. Stir until salt and sugar are dissolved. Add fillets to brine. Cover and refrigerate 12 hours overnight.
Place wood chips in large mixing bowl. Cover with water. Soak chips 1 hour. Drain and discard brine from fillets; rinse with water. Pat dry and arrange fillets on cooling racks. Air dry 1 hour or until fillets are shiny and dry.
Place oven thermometer in smoker. Add 8 cups apple juice and 1/4 cup brown sugar to water pan in smoker. Heat wet smoker with filled water pan 20 minutes or until temperature registers 100°F. Spray smoker racks with nonstick cooking spray. Arrange fillets on prepared racks, spacing at least 1/2 inch apart. Drain and discard water from wood chips. Smoke fillets with wet chips according to smoker manufacturer’s directions (2 to 3 hours) or until fish flakes easily with fork and internal temperature registers 180°F.
In 1-quart saucepan, combine 1/2 cup apple juice, 1 tablespoon brown sugar and 1 teaspoon maple syrup. Cook over medium heat 2 to 3 minutes or until mixture is hot and sugar is dissolved, stirring frequently. Brush glaze over fillets. Continue smoking 30 minutes to 1 hour, or until glaze is set. Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.
Joel Bednar
Brill, Wisconsin
From—The Water’s Bounty: Member Fish Recipes