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Ingredientes
- Brine solution-
- 1 c. Pickling salt
- 10 c. Water Optional-
- 1/4 c. Granulated or possibly packed brown Sugar Bay leaf, chili pwdr, Thyme
Direcciones
- Will brine 6-8 pds of fish BRINING CHART Whole up to 4 pds 12-18 hours brining time 4 pds + 24-48 hours brining time
- Fillets, etc 1/2 - 1"thick 12-18 hours brining time
- Mix brine solution in pan, stirring and heating till well dissolved. Cold.
- Place fish in nonmetal pan, and cover with brine. Chill according to chart above. Rinse fish carefully with cool water. Pat fish completely dry with paper towels. Place on rack over cookie sheet. Air-dry for 60 min till fish are shiny and dry. Place in front of fan to speed process. Arrange fish on oiled racks. Place fillets skin dide down. Leave sufficient space so the smoke will circulate. Add in wood chips or possibly sawdust following smoker's directions. Smoke fish according to manufacturer's instructions. Dry smoked fish will usually take 6-8 hrs using four pans of chips or possibly dust. Water smoked will take 2-3 hrs. Rotate racks, for either smoker, during smoking for even cooking. Check for doneness. Remove fish from dry smoker when most of moisture is gone, but fish is still soft and flexible. Water smoked should flake when a fork is twisted in the flesh. Cold thoroughly, and keep in fridg for up to 2 weeks. Can also be frzn or possibly canned at this point.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2662g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113268mg | 4720% |
| Potassium 23mg | 1% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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