| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Brown sugar |
| 1/2 |
c |
Non-iodized salt |
INSTRUCTIONS
Rinse the fillets and debone if desired.
Mix the salt and sugar in a bowl.
Spread the salt/sugar mixture evenly over the fillets (it will begin to
turn watery almost immediately.)
Let stand 5 hours or overnight in the refrigerator.
Rinse with clean, cold water to get all the salt mixture completely off.
Pat dry with paper towels, and allow to air dry at room temp. for 1 hour.
This will develop a tacky glaze.
Put fillets on racks in smoker
Use 3 pans of hickory chips (approx 4 hours of constant smoking) Leave in
smoker until fish is dried to your liking (approx 6-8 hours)
Variations: If you like it spicy, try sprinkling coarse ground pepper over
the fillets along with some cored/seeded jalapeno peppers prior to placing
on smoker racks. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
lessmess@juno.com on Jul 23, 1997
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