Recipe for Smoked Fish (trout/salmon)
I follow a 7:1 ratio in my brine so volumes can be adjusted for taste.
7 cups water and 1 cup coarse salt works for approximately 10lbs of fish. I'm usually doing about 15lbs of coho filets so,
9 cups water
1 cup white wine (something fruity and acidic)
1 cup apple juice
1/2 cup soya sauce
1/2 jar VH medium garlic rib sauce
1/4 cup seasoned salt
1 to 1.5 cups coarse salt
2 tbls onion salt
2 tbls garlic salt
dash or three of worchestershire sauce
If you like it sweet, you can add 1-1.5 cups of brown sugar into the brine or glaze with maple syrup before and during smoking.
After about 4 hours in the brine most of the salt has been absorbed by the meat and you can take the filets out and let them form a pellicle. Longer brine time allows for more of the other flavors to be absorbed.
I use Alder chips for fish, but if you can try cottonwood works really well, but not easy to find unless you cut it down yourself. Smoking time is about 4-6 hours per 1/2" thickness. I like it on the dry side so I'm typically smoking for 12-16 hours on the average coho filet. Little Chief style smoker so no temp settings or cycle times just trial and error.
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