Don't know how to make a brine for smoking? OK, here it is:
USE PICKLING SALT - NO IODINE! Use glass, ceramic, or stainless container.
Make a basic brine mix:
Bay leaf
Pepper
Mrs. Dash
Mace
Allspice
Clove
Juniper Berries
Simmer the spices in the brine for 45 minues, and then strain the brine through a cloth.
Throw the spent spices away.
Cool the brine and keep it cool (50 degrees F or 10 degrees C)
Brine your fish as follows (don't over-brine or it will taste too salty):
Thickness Time
3/8 inches 12 minutes
1/2 inches 24 minutes
3/4 inches 50 minutes
1 inch
65 minutes
1.25 inches 1.5 hours
1.5 inches 2 hours
2 inches 3 hours
3 inches 5 hours
Drain the fish before smoking.
Keep a careful record of your process and time so you can adjust the
next batch if
needed.
As for smoking it......... I just air dry it an hour or so (to form the pellicle), then stick on my Little Chef Smoker's rack (a little no stick PAM or somesuch helps the cleanup).
Not elegant, but it works.
In cold weather I put a box around my smoker to keep it warmer.
I usually use just a couple of pans of chips - maybe an hour and a half of actual smoke, and leave the fish in the smoker 8-12 hours depending on how dry I want it.
Keep refrigerated or frozen and enjoy!
More info on smoked fish...
Here's an AWESOME recipe for your smoked fish:
(You can use an italian dressing marinade before smoking, or just go for the plain hickory smoke.)
Combine a small smoked fillet (maybe 1/2 inch thick by 4" square) with
2 8oz. bars of softened
cream cheese (and the low fat varieties work very well) Blend REALLY
well and serve with
crackers. I've done this with both smoked trout and salmon, makes it
go a long way and it's
amazing!!!! You may want to add more or less smoked fish depending
on the desired "strength".
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