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This is for salmon
But it should work for striper. It not mine but should work
Cut filleted fish into serving size pieces.
In a large bowl mix the following:
1 quart water
1 cup bourbon
1/2 cup brown sugar
1/2 cup canning salt
A number of turns on the pepper grinder of fresh ground black pepper
(This batch will cure about 3 silvers.)
Marinate the fish for at least 4 hours and preferably overnight in refrigerator.
Give the pieces a quick rinse, place on drying racks and grind fresh ground pepper over pieces then air dry for about an hour until tacky.
Smoke fish for 6 to 12 hours depending on atmospheric conditions (wind, humidity & temp.) and depending on how dry you like your smoked fish.
I prefer a somewhat "juicier" smoke, so 6 to 8 hours usually does it.
Separating each rack of fish with a rack covered with aluminum foil helps keep the drippings from above landing on the fish below. I am kind of partial to using apple chips as a smoking material, but experimenting with different woods might give a taste that is preferable to others.
I am partial to bourbon flavor, but if your favorite happens to be scotch I am sure that would work just as well (my recipe is pretty much "borrowed" from a Scotch Smoked salmon recipe). I also have added other ingredients such as onions, garlic, and various spices and they work quite well and give different tastes. Don't be afraid to experiment!
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