My mate Curly, down near the beach gave me a Samson fish and asked me to smoke it for him. I have never seen one before but it filleted very well. Dark meat and quite thick off the bone. I need help, how do I prepare this for smoking and for how long. Some research has shown that brine it for 2 to 3 hours, then smoke it (told cold smoke by my butchers supply bloke). Should I touch up the brine a bit? I am sure that there are some very experienced smokers out ther who can assist.
post #1 of 5
11/19/06 at 5:32am