| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Salt |
| 1 1/2 |
c |
Brown sugar |
| 1 |
ts |
Black pepper |
| 4 |
ga |
Water |
| 1 |
c |
Lemon juice |
| 5 |
|
Bay leaves; up to 6 |
INSTRUCTIONS
Combine ingredients in large crock or pot. Mix thoroughly.
Fish must be completely submersed during the brining process. 3-5 lbs.
whole fish should be brined for 24 hours. 2-3 inch thick steaks should be
brined for
12 hours.
Remove fish from brine and wash thoroughly; hand dry. Smoke at
approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks.
Posted to bbq-digest by PhantomBBQ@aol.com on Feb 20, 1999, converted by
MM_Buster v2.0l.
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