Re: Smoked Fish
Here is a little different method:
I use this method for skinless fillets, otherwise I will use the liqued brine (as described by others) with steaked Salmon meat
2 cups brown sugar
2 cups white sugar
4 cups non iodized salt
1 cup garlic power
Pat fish dry with paper towel
Rub fish with dry rub let sit in a clean dry 5 gal bucket (cover with bag of ice on top & towel) for 12 to 18 hrs or over night
Smoke with apple, hickory, or/and cherry chips @ 150 degrees for 4 to 8 hr depending on fillet sizes
Smoking tip: Get chips really smoking before you put fish in and add chips at least twice in first 2 hrs
This smoked fish recipe is a dry rub, there is no soak and no brine. you mix all the ingredient together in a bowl to make the rub. then you coat the fish with the rub, rubbing it in so the fish meat begins to flake just a little to hold the rub. at this point you put it letting the fish absorb in the rub and create its own brine. (there will be liquid in the dry bucket the next day just from the fish juices made from the rub.) store the bucket at room tempature the ice will create just the right temp for the fish.
the following day remove the fillets and place on the smoking racks and allow a pellicle to form. Follow the smoking instructions per the recipe.
How Memory Enhances The Past
Went fishing and had a drink or went drinking and caught a fish?