·
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.
Tasman and Golden Bay snapper still running hot We are not far away from daylight... Read More >
Variety is the spice of life On one recent trip, the plan was to spend a... Read More >
Fish where the fish are! Catching fish or just going fishing? I tackle this issue... Read More >
Thoughtful tactics required for better fish Over the course of each year the fishing varies,... Read More >