A basic brine for 5 pounds (2. 25 kg) of sturgeon is 1/2 gallon (2 liters) of water, 3/4 cup (230 g) of salt, 1/2 cup (100 g) of sugar, 1 teaspoon (5 ml) of coarse ground black pepper, and 1 teaspoon (5 ml) of onion powder.
Pieces an inch (2. 5 cm) or thicker should sit in the brine for 8 to 12 hours. Thinner slices should take 6 to 8 hours. The longer fish are brine, the heavier their cure. Do not pack the sturgeon fillets too tightly together or the brine won’t soak into each piece.
A low-speed fan can help the drying process.
Typical woods used to smoke fish are hickory, oak, apple, maple, birch, beech or alder.
If you’re using a vented barbecue, make sure it is adjusted to maintain a low heat.
