Smoked Fish
10 cups water
1 cup canning salt
1/4 cup brown sugar
2 bay leaves
1/4 teaspoon dill weed
1/4 teaspoon whole pepper corns
Note: This is for thick 1 1/2 to 2 pounds fish fillets (x2), if need or wanted for size or portion control they may be cut in half (Salmon or Lake Trout) - for 4 to 5 pounds of fish use an extra 1/2 recipe. Also for less thick fillets cut brining time.
Bring water, salt, sugar (stirred in well) and herbs/spices (in a flavor infuser if desired) to a boil, remove from heat and allow to cool to room temperature. Trim, clean and remove bones from fish. Submerge the fish totally in the brine, weighing down as needed.. For the large fillets brine for 15 hours at refrigerator temperatures. Remove fish from brine, rinse, pat dry, place on an oiled rack and allow to dry until the pellicle forms (a fan can help). When the pellicle is formed transfer to pre-heated smoker and smoke at about 180 to 200 degrees for 3 -4 hours (until internal temperature is 145 to 150 degrees). Remove and allow to cool. Can go two weeks refrigerated, also freezes well, especially when vac-packed.
Note: A pan of water in the smoker keeps the fish moist (if desired),
Note: The pellicle is a tacky outer layer, helps in smoke adherence. Pellicle (cooking) - Wikipedia
-----
10 cups water
1 cup canning salt
1/4 cup brown sugar
2 bay leaves
1/4 teaspoon dill weed
1/4 teaspoon whole pepper corns
Note: This is for thick 1 1/2 to 2 pounds fish fillets (x2), if need or wanted for size or portion control they may be cut in half (Salmon or Lake Trout) - for 4 to 5 pounds of fish use an extra 1/2 recipe. Also for less thick fillets cut brining time.
Bring water, salt, sugar (stirred in well) and herbs/spices (in a flavor infuser if desired) to a boil, remove from heat and allow to cool to room temperature. Trim, clean and remove bones from fish. Submerge the fish totally in the brine, weighing down as needed.. For the large fillets brine for 15 hours at refrigerator temperatures. Remove fish from brine, rinse, pat dry, place on an oiled rack and allow to dry until the pellicle forms (a fan can help). When the pellicle is formed transfer to pre-heated smoker and smoke at about 180 to 200 degrees for 3 -4 hours (until internal temperature is 145 to 150 degrees). Remove and allow to cool. Can go two weeks refrigerated, also freezes well, especially when vac-packed.
Note: A pan of water in the smoker keeps the fish moist (if desired),
Note: The pellicle is a tacky outer layer, helps in smoke adherence. Pellicle (cooking) - Wikipedia
-----