Smoked Black Fish
Black Fish Fillets and Ribs 8 to 10lbs.
1/2 C sea salt
3 Heaping Tbsp Dark Brown Sugar
4 Bay Leaves
Mix with a pint or so of hot tap water, add ice after every thing seems dissolved. When cool enough add more ice and water to make a gallon of brine.I used a 2 gal zip bag to do it.
Brine fish for 11 1/2 to 1 2 hrs.Rinse with cold water air dry to form a pellicle.
Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145*
1 row Apple pellets
Thanks for looking
edited brine time was off 1 1/2 should be 11 1/2 hrs
Edited by tropics - 12/14/14 at 2:54am