Side Pannel
How To Smoke Fish
Ingredients List
- Brine solution-
- 1 c Pickling salt
- 10 c Water
- Optional-
- 1/4 c Granulated or packed brown
- Sugar
- Bay leaf, chili powder,
- Thyme
Directions
Will brine 6-8 pds of fish BRINING CHART Whole up to 4 pds 12-18 hrs
brining time 4 pds + 24-48 hrs brining time
Fillets, etc 1/2 - 1"thick 12-18 hrs brining time
Mix brine solution in pan, stirring and heating until well dissolved. Cool.
Place fish in nonmetal pan, and cover with brine. Refrigerate according to
chart above. Rinse fish carefully with cold water. Pat fish completely
dry with paper towels. Place on rack over cookie sheet. Air-dry for 60
minutes until fish are shiny and dry. Place in front of fan to speed
process. Arrange fish on oiled racks. Place fillets skin dide down. Leave
enough space so the smoke will circulate. Add wood chips or sawdust
following smoker's directions. Smoke fish according to manufacturer's
instructions. Dry smoked fish will usually take 6-8 hours using four pans
of chips or dust. Water smoked will take 2-3 hours. 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. Cool thoroughly, and keep in fridg for up to 2 weeks. Can also be
frozen or canned at this point.
brining time 4 pds + 24-48 hrs brining time
Fillets, etc 1/2 - 1"thick 12-18 hrs brining time
Mix brine solution in pan, stirring and heating until well dissolved. Cool.
Place fish in nonmetal pan, and cover with brine. Refrigerate according to
chart above. Rinse fish carefully with cold water. Pat fish completely
dry with paper towels. Place on rack over cookie sheet. Air-dry for 60
minutes until fish are shiny and dry. Place in front of fan to speed
process. Arrange fish on oiled racks. Place fillets skin dide down. Leave
enough space so the smoke will circulate. Add wood chips or sawdust
following smoker's directions. Smoke fish according to manufacturer's
instructions. Dry smoked fish will usually take 6-8 hours using four pans
of chips or dust. Water smoked will take 2-3 hours. 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. Cool thoroughly, and keep in fridg for up to 2 weeks. Can also be
frozen or canned at this point.
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