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.
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