Heres a recipe Ive used with great success. From Homebook of Smoke Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull. Use a plastic or glass container. Disolve salt first, then add other ingredients and mix thoroughly. Options--tabasco sauce or dill or use honey or blackstrap molasses instead of brown sugar. I will usually boil 1 gallon of water to help disolve the salt. then puree lemon juice, fresh onions and garlic and add to brine. Then add 3 gallons ice cold water and stir. Brine according to the following guidelines Fillets: 1 lb-----1 hour 1-2lbs--2 hours 2-3lbs--3 hours etc. Whole---estimated size of one fillet Keep fish submerged and weight with plate if necessary. Rinse fish thoroughly after brining. Allow to dry on racks in a cool, airy place, screened from flies while the pellicle forms. Smoke over low heat 150-250 degrees until fish flakes easily. I prefer to use alder chunks or chips. Apple, cherry, or other mild hard fruitwood may be used. Posted to bbq-digest by "Bruce Cook"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3452g)|
|Recipe Makes: 1|
|Calories from Fat: 665 (9%)|
|Amt Per Serving||% DV|
|Total Fat 73.9g||99 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 0mg||0 %|
|Sodium 1130.8mg||39 %|
|Potassium 30057.2mg||791 %|
|Total Carbohydrate 1972.5g||580 %|
|Dietary Fiber 603.9g||2416 %|
|Sugars, other 1368.5g|
|Protein 251.7g||360 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7669
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!