Had a small farmed steelhead filet to smoke and ran across a recipe in the library from a book titled Rays Fish Shack. They called them 'nuggets' and the cure was simple....1/2 cup of brown sugar, 1/4 cup kosher salt and 2 tablespoons of water. Marinate 30 minutes, drain with no rinse, fan dry for 1-2 hours and then hot smoke for about 30 minutes until caramelized. The picture in the book had me hooked so off we went. I used cherry wood chunks in the 200 degree smoker for 45 minutes. IT of the steelhead hit 140 and looked good so pulled them. I expected some salty twang but they were fine. Boys at the bar scarfed them down with cold beer so all was good. I love simple & good results......Willie
didn't look like a lot
all tossed and coated
after 30 minute marinade--lot of liquid pooled
after 90 minutes of fan time
after 45 minutes of cherry wood smoke at 200 degrees
didn't look like a lot
all tossed and coated
after 30 minute marinade--lot of liquid pooled
after 90 minutes of fan time
after 45 minutes of cherry wood smoke at 200 degrees
