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Old 06-19-2012, 02:10 PM   #11 (permalink)
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Default 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.
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Old 06-19-2012, 02:32 PM   #12 (permalink)
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Default Re: Smoked Fish

Lots of recipes here:
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So large that even I
When telling of it afterwards
May never need to lie.
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Old 06-19-2012, 02:59 PM   #13 (permalink)
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Default Re: Smoked Fish

Hot in garage something smells like pickles....

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Old 07-24-2012, 12:52 PM   #14 (permalink)
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Default Re: Smoked Fish

I have had success with a quicker method. I put salmon in a caserole pan and cover coat the fillets with a mixture of half brown sugar and half kosher salt. Cover and refridgerate for two hours. Rinse 99% of the salt and sugar off, pat dry. I smoke with cherry or hickory for 2 hours at 180-200 degrees.

Carp I brine overnight with one cup of salt per gallon of water. With cherry smoke it ends up tasting like ham. I never thought I would eat carp, but its not bad and they are fun to shoot.
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