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

Directions:

1. Add Salt to Apple Juice and stir to dissolve.
2. Add Maple Syrup and stir.
3. Add Brown Sugar and stir to dissolve.
4. Place 3 inch pieces of Salmon or your favourite fish, skin side up, in a glass or plastic container or zip-lock bag.        
5. Add brine to fish and place in refrigerator 8 hours.
6. Remove fish from brine; pat dry with a clean cloth or paper towel.
7. Place fish skin side down on rack; place in smoker.
8. Hickory smoke at 130°F (55°C) for 7 hours. Enjoy.

Compliments of Greg Kropf and Bradley North America

For NZ online sales of all your needs for great smoked food
checkout The Smokehouse.