Anyone has experience hot smoking Chilean Seabass (patagonian toothfish)?
Have some big filets and would like to try smoking.
I also would like to smoke some filets of fish similar to mackerel.
For salmon I prefer a 3 hour dry cure of 60/40 sugar to salt, then overnight dry and a 4-5 hour hot smoke to 145 internal.
Have some big filets and would like to try smoking.
I also would like to smoke some filets of fish similar to mackerel.
For salmon I prefer a 3 hour dry cure of 60/40 sugar to salt, then overnight dry and a 4-5 hour hot smoke to 145 internal.
