Homemade Sausage Making

I bought some frozen whiting today and salted and cured 6 ounces and put them in the smoker after they had time to soak up the salt and dry and smoked them over apple for about 5 hours and brought them in and baked them at 250°F until they flaked easily. They are as good as smoked trout.

Sounds good!
Can you give me some details as I think I should try this with the bream fillets we get here:

How did you cure them?
And at what temperature did you smoke them?
Do you think it would work with oak as well?
Thanks

I mixed salt at 3% of the weight of the fish and cure #1 at .25% and sugar at1.5% placed the filets and the salt mixture in a glass dish for 3 hours. (they are quite thin) rinsed them and dried them with a paper towel and smoked them about 4 hours in cold smoke, then baked them at 250°F until they flaked easily. 4 pieces only weighed 6 ounces.

Hi Anne Marie,
Your bream fillets should smoke very well, over the years I have smoked a lot of different fresh water fish. Obviously, the fish with the most fat are the best, like trout.
You should try them all, whole, in cutlets or plain fillets.
Just watch your brining times.
Good Luck,
Jan.

I was able to limit the salt up take by dry salting with a measured amount of salt.

It is 16°F outside and I have some whitting filets of the smoker I hope that if I make a strong enough fire I can get above freezing in the smoker.