Maple Cured Smoked Kingfish

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    Posted: 29 Aug 2018 at 1:27pm
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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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Post Options Post Options   Likes (1) Likes(1)   Quote Tagit Quote  Post ReplyReply Direct Link To This Post Posted: 29 Aug 2018 at 1:50pm
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Titanium
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Joined: 21 Aug 2003
Location: Westhaven, Auck
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Smoked Kingi and a cold Beer Life can be good!!
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Post Options Post Options   Likes (1) Likes(1)   Quote Reel Deal Quote  Post ReplyReply Direct Link To This Post Posted: 30 Aug 2018 at 5:13pm
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Titanium
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Joined: 28 Sep 2003
Location: Whangarei
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Points: 3849
Never tried it but sounds like I have too!!

As only have a little hot smoker Kingi’s I catch if want smoked goes to tairua Butchers for smoking at vacuum packing. The family’s eyes light up when I do the rounds dropping off fish!!
The gods do not subtract from the allotted span of men's lives the hours spent on fishing - Assyrian Proverb
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