Got a kilo of skinless haddock fillets from an east coast buddy to try out. Cured in a salt-sugar brine with cure #1 for a few hours, rinsed and then set in the fridge overnight to dry. Dried a bit more in the smoker for about an hour, then warm-smoked with a 50-50 blend of apple and maple pellets for an hour, then 3 more hours in the smoker to dry out some more.
Plain...
Maple glazed with one coat of dark maple syrup before smoking
end results, turned out very good, but a bit salty(not inedible though) next time will soak the fish for an hour in fresh water, rather than just rinse. Smoke flavour was perfect. I would prefer them to have skin I think for smoking, but the skinless fillets turned out pretty good for a first run. My buddy loved it so that was the main thing.
Plain...
Maple glazed with one coat of dark maple syrup before smoking
end results, turned out very good, but a bit salty(not inedible though) next time will soak the fish for an hour in fresh water, rather than just rinse. Smoke flavour was perfect. I would prefer them to have skin I think for smoking, but the skinless fillets turned out pretty good for a first run. My buddy loved it so that was the main thing.
