Smoked Fish ( Brine Recipe and Smoking Directions)

READY IN: 6hrs 20mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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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.
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