Smoked Fish

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resoman
VIP Member

Hills of Missouri

Posts: 740

Smoked Fish Jun 12, 2012 8:16:21 GMT -6

Quote

Post by resoman on Jun 12, 2012 8:16:21 GMT -6

Had some time to Fish. Now its time to smoke them (trout)
You well need
1/3C. Brown suger
1/4C. Non iodized salt
2C. Soy sauce
1C. Water
1/2Tsp. Onion powder
1/2Tsp. pepper
1/2Tsp. Tabasco sauce
1C. Dry White Wine
and the secret---1Tsp. Celery Seed

I used X2 Brine for my Fish.

Put brine and Fish in container and put in the refrigerator over night.

i1132.photobucket.com/albums/m566/Resoman58/th_chrisphone015.jpg

i1132.photobucket.com/albums/m566/Resoman58/th_chrisphone014.jpg

Smoke at low heat. Let Fish get hot before you start smoking. Two Hr. smoking low heat then take the heat up hot 170-180 cool in refrigerator.

Get the Wine or Beer crackers and cheese for some fine snacking --RESOMAN--

krank Moderator Posts: 11,610	Smoked Fish Jun 12, 2012 19:59:46 GMT -6 Quote Select Post Deselect Post Link to Post Member Give Gift Back to Top Post by krank on Jun 12, 2012 19:59:46 GMT -6 Thank Resoman- I needed an inspiration to make a trip to Bennet.

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Smoked Fish

Post by resoman on Jun 12, 2012 8:16:21 GMT -6

Post by krank on Jun 12, 2012 19:59:46 GMT -6

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