|
Smoked fish
1/1/1
1 gal of water
1 c sugar (brown or white)
1 c salt non iodionized
Add ice to water to get COLD prior to adding fish
Brine for 24 hours in a COLD fridge 34 degrees (can cut open a piece and lick center needs to be salty)
Rinse under sink
Let sit for 3-4 hours to form pelic
Smoke at 120 with no smoke for first hour. Increase temp 10 degree every hour and as much smoke as possible. Smoke needs to vent so you don't get stale smoke.
Sent from my iPhone using Tapatalk
|