| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
servings |
INGREDIENTS
|
|
Skin on fish fillets / or whole salmon |
| 4 |
ga |
Water |
| 5 |
lb |
(8 cups) salt |
| 1 |
lb |
Dark brown sugar |
| 1 1/2 |
c |
Lemon juice |
| 2 |
tb |
Liquid garlic |
| 2 |
tb |
Liquid onion |
INSTRUCTIONS
Here's a recipe I've 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" <bdcbbq@mindspring.com> on Nov
20, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”