Have you just caught a mess of fish? Did you just get a nice 8-point buck?

Want to try smoking your own fish or jerky?

To smoke like the pros, use Cut River Store smoking products.

Sugar Maple Smoking Chips

It’s no secret. You need billowing clouds of fragrant aromatic sugar maple smoke to produce the best possible smoked fish or jerky. Cut River Sugar Maple Smoking Chips are selected hardwood chips that you can use for grilling, smoking or jerking. 4 lb. bags are available.


Grilling – Soak chips in water for approximately one hour before use. Place one or two chips on glowing charcoal or lava rock to produce fragrant smoke.

Smoking & Jerking – Use dry chips with a small fire to make a bed of coals or use charcoal. Add water-soaked chips for a cooler smoke or dry chips for a hotter smoke.

Fish Brine Mix

Our secret blend of premeasured ingredients – everything you need but the water. Will process up to 20 pounds of raw weight. Use for any type of fish. 4 lb. bags are available.


Mix contents of bag with 2 gallons of cold water making sure brine mix is completely dissolved. Use only a plastic, stainless steel or crockery container. Gut fish, cut larger fish into chunks and place in brine. Marinate fish in brine for 20 to 24 hours in a cool place or refrigerator. Remove fish from bring, rinse, then place on smoking racks. Let fish air dry on racks for 45 to 60 minutes before beginning smoking.

Jerky Cure

Our special recipe will process up to 25 pounds of raw weight. 1.5 lb. bags are available. Use for beef, turkey, venison, elk, caribou and moose.


Mix contents of bag with 3 gallons of cold water, making sure the jerky cure is completely dissolved. Use only a plastic, stainless steel or crockery container. Trim every speck of fat and connective tissue off the meat and cut it into strips – with the grain. Thinner strips will dry faster, but it is important that all strips be of similar thickness. Place the meat in the solution, making sure all the meat is submerged. Refrigerate 12 to 20 hours and the meat is ready for smoking.


Smoke fish at 140 to 160 degrees for 4 to 6 hours. Place a meat thermometer in the thickest fish and raise the temperature in the smoker until the thermometer reads 180 degrees. Higher temperatures are not recommended. Hold the temperature of 180 degrees for 30 minutes. Your fish are done! Refrigerate immediately. Your fish will keep in the refrigerator for up to 14 days after smoking. Store in paper wrapping. If you store it in plastic bags, smoked fish will mold.


Smoke at 150 to 170 degrees for 6 to 10 hours until desired dryness is reached. Turkey must be cooked to 195 degrees internal temperature! Use a meat thermometer for turkey. Turkey may be smoked for several hours, then finished at a higher temperature in the oven. Always wash hands and utensils with soap and water after touching raw turkey because of the chance of salmonella contamination.

For more inside information, check out our SMOKING TIPS.

W5954 U.S. 2, Epoufette, MI 49762

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