Quietman's Smoked Fish.
<UNDER CONSTRUCTION>
Smoked fish brine
1/2 cup non-iodized salt (kosher or "plain")
1 cup brown sugar
1 cup soy sauce
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon red pepper (cayenne) powder
2 tablespoons lemon juice
1 tablespoon ground black pepper
Mix in a bowl, add 2 cups water to help dissolve mixture
put in bowl or plastic bag with fish, let marinate overnight.
Take the fish out of the brine and lightly towel-dry...just press a little. You
don't need to rinse.
Put the fish on the racks after spraying the racks with Pam, then fill the
smoke-tray with chips and let her rip.
I usually go 3 pan-fulls, using hickory chips or apple from the grocery store,
not the sawdust stuff.
I usually go 4-6 hours, but sometimes more if it's cold or the pieces are thick.
It's up to you how juicy or dry you want them. You can pull the thinner ones out
as they look done, and I rotate the trays from top to bottom and/or start with
the thicker ones on the hotter bottom shelves.
I use a "Big Chief" smoker, they go for $89 at Sport-mart and work great for
fish, beef jerky and for real BBQ. That is beef brisket and pork butt cooked
8-16 hours.... However you need to know some tricks and make a temperature
controller, more about that later...
Enjoy!
