Pour all ingredients into freezer size zip lock bag. Shake until well combined. Stretch tin foil over a baking sheet large enough to hold entire filet. Do not tear tinfoil yet. Stretch plastic wrap the opposite way. Do not tear. Pour 1/3 of the dry brine and spread over plastic. Lay filet, skin side down, over the brine. Pour remaining brine over fish and spread until completely covered. Wrap with plastic to seal. Wrap with tin foil. Leave on baking sheet and place in refrigerator at least 12 hours.
Prep smoker and turn on. Smoking temperature should be 150 - 175 degrees for cold smoking.
Remove fish from wrap and wipe off the brine.
Place on smoker for 4 hours or until fish is golden brown color.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (962g)|
|Recipe Makes: Servings|
|Calories from Fat: 5 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 58236.7mg||2008 %|
|Potassium 969.7mg||26 %|
|Total Carbohydrate 797.8g||235 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 796.5g|
|Protein 1.2g||2 %|
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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: 3089
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