Next batch - pictures. Anyway, I have had great success with fresh, quality salmon, striped bass and bluefish. Wanted to share, it's not hard.
Wood - 50/50 apple/cherry mix
Brine - Apple juice, water, pickling spice, brown sugar, kosher salt, fresh dill
For 5 lbs of fresh fish filets (skin on)
Mix in a blender:
1 cup water
1 cup apple juice
juice of a lemon
juice of a lime
2 tbs pickling spice, bruised
1/4 cup of chopped fresh dill
1/2 cup brown sugar
4 tbs kosher salt
Looking for comments, ideas or other tried-n-true recipes
Wood - 50/50 apple/cherry mix
Brine - Apple juice, water, pickling spice, brown sugar, kosher salt, fresh dill
For 5 lbs of fresh fish filets (skin on)
Mix in a blender:
1 cup water
1 cup apple juice
juice of a lemon
juice of a lime
2 tbs pickling spice, bruised
1/4 cup of chopped fresh dill
1/2 cup brown sugar
4 tbs kosher salt
- Cut filets into approximately 8 oz pieces
- Brine 4 - 8 hrs
- Remove from brine, let spices stick to fish, place on pan skin side down, let dry for 45 mins
- Spray smoking/jerky rack with cooking spray
- Get smoker to 225 degrees Fahrenheit
- Smoke fish 1 - 1.5 hrs at 225 degrees Fahrenheit depending on thickness of filets, looking for that sweet mahogany hue, if you have a water pan, you should be ok with fattier fish like salmon or bluefish, but if no water or leaner fish, consider mopping or a spritz of olive oil in the second half of the smoke time
- Allow fish to cool under a fan and wrap as soon as possible
Looking for comments, ideas or other tried-n-true recipes