Smoked Fish ( Brine Recipe and Smoking Directions)
photo by under12parsecs
- Ready In:
- 6hrs 20mins
- Ingredients:
- 4
- Yields:
-
1 batch
ingredients
- 3 -5 lbs fish, roughly
-
Brine
- 1 gallon water
- 1 1⁄3 cups canning salt
- 2⁄3 cup brown sugar
directions
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Reviews
-
Lovely! DH caught his first fish today (a gorgeous 2lb steelhead trout), & thanks to your old family recipe, it tasted supreme. We cut the brine time to a few hours, but it had soaked enough flavor for our taste, since we enjoy the hint of freshwater flavor. If you want to eliminate more "taste evidence" of where the fish came from, you should definitely soak it the full 12hrs, as the recipe calls for. After soaking, we tried two different herb/spice rubs. Both used coarse ground pepper and sea salt (we pushed one granule into the center of each piece of fish). One rub used tarragon, basil, and marjoram, the other used curry powder and coriander. Both were fantastic when blended with the smoke flavor. Also, we used maple wood from our tree that we had to cut down this year, along with store-bought wood chips made for the grill. I'd like to experiment with different types of woods to see which has the best taste. Ours certainly brought pleasure to our palates!
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RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.