If the creatures have not been eviscerated:

With scissors, cut out the beak, the anus, the yellowish pouch and attached membranes, and the ink sac.

If it is a large octopus, remove the eyes.

Take care that the ink sac is not punctured.

Rinse thoroughly.

If the creatures have been eviscerated:

Prepare the seasoning mixture, and add the raw octopi.

Place in the refrigerator and stir from time to time. Refrigerate for 2 days.

Drain the cured octopi and rinse them well.

Lay the octopi on wire mesh or in wire-mesh smoking baskets.

Dry the octopi at 140°F (60°C) for 1 to 2 hours, or until the surface of the creatures no longer feels clammy. Do not use smoke.

Discontinue using auxiliary heat. Smoke at the lowest possible temperature for about 2 hours.

At this point, the octopi are ready to eat, but they will taste better if they are refrigerated overnight to allow the flavor to mellow. Many people like to apply olive oil while they are still warm.

Oiling Octopi:

If the octopi are to be oiled, they should be oiled at room temperature immediately after smoking.

To oil the octopi, place them in a glass or plastic container with a tight-fitting lid.

Add enough olive oil to coat them when the container is shaken, rolled, or turned upside down. About ¼ to ½ cup of olive oil is usually adequate.

Continue to agitate the container every few minutes for about one hour until most of the oil has been absorbed.

Refrigerate.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Instructions prepared by Warren R. Anderson, author of Mastering the Craft of Smoking Food.