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| 1 Tasse | Non-iodized salt |
| 1 Tasse | brown sugar |
| 1 Tasse | soy sauce |
| 1/2 Tasse | cider vinegar |
| 1 Esslöffel | Worcestershire Sauce |
| 1 Esslöffel | paprika |
| 1 Esslöffel | chilli powder |
| 1 Esslöffel | garlic salt |
| 1 Esslöffel | Onion salt |
| 1/2 Teelöffel | black pepper |
| 3 Tasse | water warm |
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Some prefer whole smelt, others, remove heads and entrails with a pair of scissors. Either way, wash smelt in clear water.
Mix all ingredients in warm water. Let the brine cool and add the smelt. Brine the smelt 4 or more hours. Rinse thoroughly and let air dry.
Smoke until fish have a dark golden brown sheen to the surface (5 to 7 hours)
Smelt are fish belonging to the Eulochon family. On the west coast they are known as smelt, on the east coast they are known as scrod.
Credit: Luhr-Jensen
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