FAQ FAQ  Forum Search   Events   Register Register  Login Login

Demerara Cured Smoked Kahawai

Post Options Post Options   Likes (0) Likes(0)   Quote Bradley NZ Quote  Post ReplyReply Direct Link To This Post Topic: Demerara Cured Smoked Kahawai
    Posted: 28 Feb 2019 at 2:00pm
Bradley NZ View Drop Down
Silver
Silver


Joined: 13 Dec 2009
Status: Offline
Points: 441

Ingredients

·         Kahwai Fillets with skin on

·         Bradley Demerara Cure (or Sugar/Honey Cure)

·         Brown Sugar or Maple Syrup

·         Garlic powder


Preparation

1.      Lightly Sprinkle Bradley Demerara cure over fish fillets

2.      Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight

3.      Additionally add a sprinkle of Garlic powder depending on taste requirements


Smoking Method

1.      Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).

2.      Dry at 60°C (140°F) with no smoke until the surface is dry. This will require at least one hour.

3.      Raise temperature to 71°C (160°F), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.

4.      If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.


Back to Top
Forum Jump
Forum Permissions View Drop Down


This page was generated in 0.094 seconds.