Maple Cured Smoked Kingfish
Ingredients
·
Sliced Kingfish fillets
·
Bradley Maple Cure
·
Maple syrup
Directions
1.
Lightly Sprinkle Bradley Maple cure over fish
fillets
2.
Rub in Maple syrup on fillets and refrigerate
overnight
Smoking Method
3.
Preheat the Bradley Smoker to between 65°C and 85°C
(150°F and 200°F).
4.
Dry at 140°F (60°C) with no smoke until the surface
is dry. This will require at least one hour.
5.
Raise temperature to 160°F (71°C), using maple
flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of
fillets.
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