I started a thread earlier about using cure #1 for fish. I had knee surgery about two months ago and I am still lamenting the fact that I can't really get out and ice fish right now. Some friends brought me a few rainbow trout from a local reservoir (it happens to be one of a few reservoirs that I will keep trout from because of the high quality forage). I decided to take a few pics of the process. For the cure I like to use a 4:1 ratio of brown sugar (dark or light) to kosher salt. I usually add any where from 2 teaspoons to 1 tablespoon of garlic powder (or more if I have a lot of fish) to the mix. This time I weighed the fish and added the appropriate amount of cure #1. I like to layer fillets (with the skin still on) in a rectangular plastic dish (like a tupperware or gladware item) and do a layer of fillets, apply rub, repeat. I put these in the fridge for probably 16 hours (about 8 hours is just fine). You should see a lot of liquid in the dish as the moisture gets pulled from the fish and it creates its own brine. I do a quick rinse of the fillets, pat them dry with a paper towel, and lay them out on my smoker racks (sprayed with a cooking oil). I like to use a small electric fan to help the pellicle form. It usually takes at least an hour or two for the pellicle to form. Then I sprinkle a spice mix that I put together using a recipe from a good fishing buddy. 3 parts black pepper, 1 part each ground cumin, oregano, cayenne pepper, and garlic powder. I used a mixture of alder wood and hickory in my Big Chief to smoke these for right at 6 hours. It was a tropical 20ºF outside so I had to insulate the Big Chief a bit to keep the heat in. I like to take my fish to about 145ºF which leaves the meat moist on the inside. Here are a few pics from the process (starting with pellicle formation):
Pellicle is done. Now to sprinkle on a little heat:
Out of the smoker:
Yum:
Pellicle is done. Now to sprinkle on a little heat:
Out of the smoker:
Yum:
