Little Chief Smokey Smelt

      1 c  Non-iodized salt                    1 tb Chili powder
      1 c  Brown sugar                         1 tb Garlic salt
      1 c  Soy sauce                           1 tb Onion salt
    1/2 c  Cider vinegar                     1/2 ts Black pepper
      1 tb Worcestershire sauce                3 c  Warm water
      1 tb Paprika

  Some prefer whole smelt, others, remove heads and entrails with a pair of
  scissors.  Either way, wash smelt in clear water.

  Mix all ingredients in warm water.  Let the brine cool and add the smelt.
  Brine the smelt 4 or more hours.  Rinse thoroughly and let air dry.

  Smoke until fish have a dark golden brown sheen to the surface (5 to 7
  hours)

  Smelt are fish belonging to the Eulochon family.  On the west coast they
  are known as smelt, on the east coast they are known as scrod.

  Credit:  Luhr-Jensen