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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.