About Smoking Fish - Kayak Fishing Adventures on Big Water’s Edge

got2fishsd · 05-15-2016, 11:22 AM

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

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode

05-15-2016, 11:22 AM	#3
got2fishsd got2fishsd Join Date: Mar 2007 Location: Oceanside Posts: 13	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