Tips on Smoking Fish and Game

Tips on Smoking Fish and Game

Noted chef and author Chris Fortune is the ‘face’ of Kiwi Sizzler smokers and barbecues. In his publication The Kiwi Sizzler Smoking Book – A how-to guide to smoking food, Chris shares some ‘dos and don’ts’ of smoking. The key ones are listed below…

Do…

  • Use the best quality ingredients
  • Use water in a drip tray for lean meats such as rabbit, venison and chicken to stop them drying out
  • Be prepared to experiment with different brine and smoke times
  • Mix twigs and leaves of fruit woods, such as apple, pear and cherry, to give more flavour and aroma
  • Allow time for drying the product before smoking, as it will give a firmer, better looking finish
  • Use an oven thermometer inside the hot smoker so you know the temperature the food is being cooked at.  

Don’t…

  • Rush cold-smoking techniques
  • Use treated, tanalised or varnished wood shavings or chips – or chemical cleaners inside your smoker
  • Mix fish and meat in the same brine or keep your salt brines for longer than needed • Mix fish with other types of food in the smoker
  • Have products touching each other in the smoker, as it prevents proper smoke circulation and results in ‘patchy’ colouring
  • Use salt with additives such as iodine, anti-caking or magnesium. Good quality sea salt is best
  • Allow excessive build-up of ash in the smoker – remove and clean each time.

Chris’ book, published by Batemans, is available in a number of outdoors and book stores.

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