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Post by Lea on May 5, 2006 6:50:26 GMT -5
Clean fish, removing the head, tail, fins, etc.. Also remove any bruised or damaged flesh.
Wash in clean water.
Prepare a salt-water brine of 2 1/2 tablesthingys plain salt to 1 cup of water. You need 1 quart of brine for 1 pound of fish.
Place fish in brine for 15 minutes per 1/2-inch thickness of the fish.
Plan on smoking for 3 hours plus 30 minutes per pound of fish.
Remove fish from brine and rinse with cold water.
Place fish onto the skipe rack or hand from the ropes( depenmding on size fish)
Keep the temperature low, around 150
Increase heat after the first 2 hours to around 200
Continue smoking until fish is flaky and cooked through.
Tips:
To reduce the fishy smell, add 1 teasthingy of lemon juice per cup of brine.
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