Ingredients

1 cup brown sugar

4 tbsp soy sauce

3 tbsp sea salt

1 tbsp olive oil.

Directions

1. Mix the ingredients together, using a minimal amount of boiling water.

2. Add one litre of cold water – or enough to cover the fish.

3. Leave in the brine for a minimum of 12 hours (zip-locked in bags and placed in the fridge will do the trick).

4. Remove fish from the brine and air-dry for a minimum of two hours (must be air-dried, not left in the fridge).

5. Smoke with your usual wood chips and smoker. – Wayne Dil, UFO