Smoking carp?

[saddie]

Does anyone have a good recipe for smoking carp? thanks for your help.

[efgh]

After the carp are cleaned and the backbone cut out, I dry salt the halves with non iodized table salt, both scale side and and meat side. leave them for 24 hrs, remove the sides and power wash the salt off the sides. Let air dry untill the meat side is fairly dry. mix dark brown sugar with water, make sure it is thick, and use a brush, brush the meat side with the brown sugar. next, I use black pepper, pepper the sides too taste. Using white onions chopped fine, I sprinkle the onion pieces on the meat side and then into the smoker they go. Don;t let the temp get over 220 degrees when finishing smoking.

[Neighbor_guy]

I like to use carp in the 5-6 lb range. Lets say 3 fish.

Fillet and skin.

Place fillets in a tupperware container. (Mine is 11 cups)

Fill with watter and add about 6 table spoons of salt, place in the fridge and let sit 24 hours.

Remove and pat dry. Cut off all red meat. (leaves about 3 lbs of fillet "chunks")

Clean container and replace fillets. In a bowl mix 1 cup brown sugar, 1 can beer of choice, fresh ground peper(whatever looks good), and a table spoon or two of hot sauce. Poor "brine" over the fillets and top off the container with cold water. Put back in the fridge.

24hours or so later remove the fillets, again pat dry, and again clean the container. I like to then season with Jerky seasoning and again back in the fridge for 24 hours.

Smoke @ 200 degrees for an hour then flip. Smoke for another 30 - 45 min and check. Smaller/thiner peices are done, remove them and let them cool. Bigger/thicker peices I let go for another 15-20 min then shut off the gas and let them cool untill the smoke from the trays stops.

Comes out tasting a lot like turkey jerky. It is great. Boney as all get out, but it is still good.