Quote:
Originally Posted by buddha
Pretty simple to do.
Basic brine 1 cup salt 1 cup sugar 1 gallon of water, few bay leaves, few cut lemons.
Cut the fish skin on in half lb. or lb. pieces.
Let it brine for 3- 4hours.
Take them out and let them dry completely.
Smoke them slowly at 190-200 degrees if you can.
Smoke them until they are firm but not dried out. This can vary so you have to check them after a few hours. They can take anywhere from 2-4/5 hours depending on how firm you like them.
Good luck.
|
Buddha, that is ANOTHER recipe WITH out RAISINS, que paso amigo?