Ingredients

• 1 2 kg pike fillets(carefully deboned)
• 1 For the brine
• 1 L water
• 100 ml salt
• 80 ml brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Hickory or maple wood chips

Instructions

1. 1

   Carefully debone the pike (remove Y-bones with pliers).

2. 2

   Prepare the brine and cool it.

3. 3

   Brine for 6-8 hours in the refrigerator.

4. 4

   Rinse and dry for 3-4 hours.

5. 5

   Smoke at 200-225°F for 2-3 hours.

6. 6

   Smoked pike has a rich flavor and keeps well.