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smoked fish - - - 4 messages. Showing 1 through 4.
trout
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Joined 01/27/2005
Posts:47

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Daily Subscription Msg 1 Posted: 11:39 AM 08/13/08 (CST)
smoked fish........anybody got some great recipes.....thanks tw
BigBite
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Joined 08/17/2004
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Daily Subscription Msg 2 Posted: 11:45 AM 08/13/08 (CST)
Honey-Cured Smoked Salmon

1 quart water
1/2 cup salt
3/4 cup honey
1/4 cup golden rum
1/4 cup lemon juice
10 cloves
10 allspice berries
1 bay leaf
1 large fillet of salmon
Combine all the ingredients besides the salmon to make the brine.
Place the salmon, skin side up, in a non-reactive dish and cover with brining liquid. Allow fish to brine for 2 hours.
Rinse the salmon in fresh water and pat dry with papertowels.
Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour.
Smoke salmon skin side down for about 1 1/2 hours, keeping temperature at 160 degrees farenheit.





Trickytackle
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Joined 08/12/2008
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Daily Subscription Msg 3 Posted: 03:16 PM 08/13/08 (CST)
I use the Brown Sugar and Salt Brine.

Depending on how large of skin on filet
you use...

For 4 larger filets of any fish

Use 2 Gallons of warm water
2 cups of brown sugar and 3/4 cup
of salt. ~ stir until ingredients are disolved ~
let brine cool ~ add fillets and soak the fillets for 24
hours. drain and pat dry with a paper towel.

I use apple wood as my choice of woods as it is not as
bitter as other hardwoods. Filets skin side down..

My smoker is a Cabelas 48" Propane fired smoker
and use water/ applejuice for the moisture.

I like to keep the temperature @ 170 degrees or less for a longer
smoking time.. when the fish flakes I take it off the smoker

Let cool and enjoy with a cool one ! wink smiley





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trout
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Joined 01/27/2005
Posts:47

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Daily Subscription Msg 4 Posted: 07:01 AM 08/14/08 (CST)
hey there is a twist i'll try........applesauce for moisture......thanks........tw
smoked fish - - - 4 messages. Showing 1 through 4.
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