Favourite Smoked Fish

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    Posted: 30 May 2018 at 1:59pm
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Silver
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Joined: 13 Dec 2009
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Points: 492

Favourite Smoked Fish


Ingredients

 

Brine:

·         4 cups (32 ounces) Apple Juice

·         ½ cup (4 ounces) Pickling Salt

·         ½ cup (4 ounces) Maple Syrup

·         ½ cup (4 ounces) Brown Sugar

 

1.    Add Salt to Apple Juice and stir to dissolve.

2.    Add Maple Syrup and stir.

3.    Add Brown Sugar and stir to dissolve.

 

Directions:

 

1.    Place 3 inch pieces of Salmon or your favourite fish, skin side up, in a glass or plastic container or zip-lock bag.        

2.    Add brine to fish and place in refrigerator 8 hours.

3.    Remove fish from brine; pat dry with a clean cloth or paper towel.

4.    Place fish skin side down on rack; place in smoker.

5.    Hickory smoke at 130°F (55°C) for 7 hours. Enjoy.

 

 

Compliments of Greg Kropf and Bradley North America
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Post Options Post Options   Likes (0) Likes(0)   Quote Tagit Quote  Post ReplyReply Direct Link To This Post Posted: 30 May 2018 at 3:58pm
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Titanium
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Joined: 21 Aug 2003
Location: Westhaven, Auck
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Sounds pretty awesome. Might need to try that with some trout I think.
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Post Options Post Options   Likes (0) Likes(0)   Quote wayno Quote  Post ReplyReply Direct Link To This Post Posted: 30 May 2018 at 4:38pm
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Joined: 12 Mar 2007
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Must go catch another Gemfish soon to try this on.

To be old and wise you must first be young and stupid.
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 30 May 2018 at 5:01pm
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Titanium
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Joined: 14 Oct 2013
Location: Franklin
Status: Offline
Points: 12849
Thats a little like my basic smoking receipy/ smoke
 Basically 1/2 cuppa salt
Disolve in  1L water about 40 deg ( it not warm takes loger to disolve and the sugar even longer)
  1/2 cup cane malt brown sugar
1/2 cup flavour.. eg sweet chili sauce

 Soak for between 2 1/2 hrs to 4hrs for large fillets (boned and skinned)
 remove, lay out on teatowels pat firmly dry
 rub in evenly, as little crane brown sugar as possible each side
Smoke.. wood of choice.. I use a apple fejeoa hickory oak blend.. around 40/42 deg  5 to 7 hrs

Do really  like the concept of replacing the water with juice.

 Do you have to warm the juice to get all the salt and sugar dissolved up?
 Better be a good day fishing tomorrow.. enough to fire up the smoker give the juice a go
Might be something like snapper or KY 

 Sounds good thanks 

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