I have been told Jack Crevalle makes a good fish dip, so I decided to keep one and try it out. When I caught a decent size Jack, about 20 inches, I bleed it out and then put it in an ice slurry. I filleted it up and cut out the blood line and brought it home.

A few days after catching it, I had time to prepare the fish dip. I put the fillets in a brine for a few hours as I got everything else ready. I picked some jalapeños from my garden and diced them up to put them on the cream cheese.

After a few hours, I pulled the fillets out of the brine, patted them dry, and then placed them on the smoker rack to let them air dry for an hour. While the fillets were air drying, I started to preheat the smoker to…