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Post by Raz on Jul 21, 2008 16:13:04 GMT -5
Put the following in a gallon glass jar or bowl:
• 2 quarts water
• 1 cup white sugar
• 1 cup brown sugar
• 1/3 cup molasses
• 3/4 cup non-iodized salt
Mix brine mixture well and add fish. Soak for 12 hours or overnight in refrigerator. Dump brine mixture and rinse fish well under cold running water. Let dry on smoking racks for one hour before smoking.
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Post by champlain fisher on Jul 21, 2008 18:27:20 GMT -5
16 oz teriayka sauce
16 oz soy sauce
Molasses
Maple Syrup
Rock/sea/kosher salts
sugar
brown sugar
8 oz water
Mix all the above together. Add skinned fillets to the brine and mix thourghly. Put in the fridge in a plastic container and let sit 12 - 14 hrs, mix the fish around again and put back in the fridge for 12-14 hrs. Take the fish out and soak it in cold water for 30-40 minutes and then let drain good.
This mix is best for large amounts, I can brine 3-4 king fillets in this mix. Just use less of all the above ingridients for smaller batches. This will give it the catalog look when smoked.
For the smoking part I am using a char-broil drum smoker that I use a hardwood smoldering fire - I have tried a bunch of ways and a smoldering wood fire is best - there's constant smoke. I run the dampers closed and keep the fire small. Temp runs 150ish to 180 and it takes 4 to 6 hours.
For a glazing option - take a jare of apricot preserves and orange marmalade and mix togother and brush over the fish the last hour.
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