Smoked sturgeon Recipe
7 cups of water
1 cup kikoman soy sauce
4 cups brown sugar
1 tbl sp onion powder
1 tbl sp garlic powder
2 tsp all spice
20 whole cloves
2 teaspoons cinnamon
1/3 cup of non iodized salt

Mix all ingredients in a large container (stainless steel, plastic, or glass) set aside.

I usually cut the fish in three sections (tail, mid & forward) once I have my 3 sections I start making long horizontal strips, let’s say 10-12 inches long- about ½ -1 inch wide and 3/8 inch thick. Keep them uniform.

Once you have all the meat in your brine, place something on the fish to keep it from floating to the top, I use coffee saucers or larger plates. Leave the fish in the brine for 48 hours and stir every 12 hours.

Place on racks to dry for an hour & ½ before smoking.

Use 3 pans of alder back to back and watch the smoking time, it shouldn't take too long since you have thin slices. Don’t wait for all the ash to burn, dump pans out as soon as the main smoke is gone.

About 7 hours in cold weather, 5-6 hours in warm weather and maybe 4 hours in hot, hot weather.

Source:  ifish.net