How To Smoke Fish
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:16pm

Ingredients




Brine solution-
1 cup Pickling salt
10 cups Water
Optional-
1/4 cup Granulated or packed brown
Sugar
Bay leaf, chili powder,
Thyme

Preparation

1 Will brine 6-8 pds of fish BRINING CHART Whole up to 4 pds 12-18 hrs brining time 4 pds + 24-48 hrs brining time 2 Fillets, etc 1/2 - 1"thick 12-18 hrs brining time 3 Mix brine solution in pan, stirring and heating until well dissolved. Cool. 4 Place fish in nonmetal pan, and cover with brine. Refrigerate according to chart above. Rinse fish carefully with cold water. Pat fish completely dry with paper towels. Place on rack over cookie sheet. Air-dry for 60 minutes until fish are shiny and dry. Place in front of fan to speed process. Arrange fish on oiled racks. Place fillets skin dide down. Leave enough space so the smoke will circulate. Add wood chips or sawdust following smoker's directions. Smoke fish according to manufacturer's instructions. Dry smoked fish will usually take 6-8 hours using four pans of chips or dust. Water  


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