Bradley Hot Smoked Snapper
Ingredients ·
2 X Large Snapper or Bream Brining ·
1 litre water ·
200g Non-iodised sea salt ·
100g Soft brown sugar Optional Fish
Brine Ingredients ·
Bay leaves ·
Finley chopped onion ·
Dill fresh and dried ·
Crushed black pepper corns ·
Crushed Garlic ·
Fresh or dried chillies ·
Crushed fennel seeds ·
Star anise ·
Lemon Juice ·
Fresh ginger |
|
Directions:
1. Combine all the wet
cure ingredients in a pot and heat until the salt and sugar are completely
dissolved. Heating is required as the
water will be close to fully saturated and will take forever to dissolve at
room temperature.
2. Allow to cool
completely.
3. Butterfly your fish
and place completely submerged in a nonreactive container for up to 1 hour
depending on thickness of fillets
4. Remove from brine
and soak in fresh cold water 15 to 20 minutes to remove some of the saltiness
and sweeten them a little.
5. Pat dry and place
them skin side down on your smoker racks.
If you do not intend to smoke them straight away, place them on racks
uncovered skin side down in your refrigerator.
6. This has the added
advantage of allowing the salt to further penetrate the flesh and dry the
surface of the fish to form a pellicle for the smoke to stick to.
7. Set up Smoker and smoke with
Bisquettes of choice at 60°C for 1 hour of light smoke. Or if a heavy smoke is required, smoke at
70°C for 2-3hrs.
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