| 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.
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