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Basic Instructions for Smoking Fish
Step 1: Brine your fish with this basic brine solution
1/2 cup non-iodized salt
1/2 cup sugar
1 quart water
Stir until completely dissolved
Place fish in the solution, being careful to insure that the fish
is completely
Covered with the brine and place in refrigerator.
Thick chunks of 1" or more should be in brine 8 to 12 hours.
Thin chunks of less than 1" 6 to 8 hours is sufficient.
Step 2: Remove fish from brine and lightly rinse each piece under
cold water.
Gently pat dry and lay pieces on paper towel to air dry for one
hour. (After one hour you will notice the fish has a glazed film on it. This is
a normal result of the fish soaking in the brine)
Step 3: If you are using an electric smoker, preheat for 15
minutes. Then load fish into smoker. Add your favorite wood chips to chip pan.
Add wood chips about every other hour for 5 or 6 hours (depending on how much
smoke taste you want. Thick chunks 1 inch or more should take between 8 and 12
hours. Thin chunks should take between 6 and 8 hours. To cut down on smoking
time, remove skin from fish before putting in brine, then put in cheese cloth
after the brine process, (this helps get rid of fish oils faster and cuts your
smoking time by about 1/4).
My favorite recipe
1 quart water
1/2 cup non-iodized salt
1/2 cup sugar
3 ounces rum
1 ounce lemon juice
3 sections garlic
3 Tbs. Pickling spice
1/4 Tsp. Lemon pepper
3 bay leaves
Mix all ingredients until dissolved. Add fish to brine 8 to 12
hours then follow steps 2 and 3.
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