Smoked Sturgeon
February is sturgeon harvesting month on Lake Winnebago

· Ingredients:
· 1 Filet of a 4 foot sturgeon
· Brine
· 1 Tsp. Garlic Powder
· 3 Cloves of Garlic, Sliced (Fairly thin)
· 1 cup Soy sauce
· 1 cup brown sugar
· 1/2 cup Non-iodized Salt
Dissolve ingredients in Large glass mixing bowl. Cross cut sturgeon into 1/2 " Strips. Add fish strips to brine marinade, cover, and refrigerate 3-5 hours.
Rinse in cold water and pat dry with a cotton towel. Sprinkle lightly with course ground black pepper.
Place fish loosely in preheated smoke, using flavored wood chips of your choice. Do Not pack meat tightly on racks.
Smoke 4-8 hours (8-12 hours for Sturgeon Jerky)