Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- Skin on fish fillets / or possibly whole salmon
- 4 gal Water
- 5 lb (8 c.) salt
- 1 lb Dark brown sugar
- 1 1/2 c. Lemon juice
- 2 Tbsp. Liquid garlic
- 2 Tbsp. Liquid onion
Инструкции
- Here's a recipe I've used with great success.
- Cooking Meat, Fish & Game by Jack Sleight and Raymond Hull.
- Use a plastic or possibly glass container. Disolve salt first, then add in other ingredients and mix thoroughly. Options-tabasco sauce or possibly dill or possibly use honey or possibly blackstrap molasses instead of brown sugar. I will usually boil 1 gallon of water to help disolve the salt. then puree lemon juice, fresh onions and garlic and add in to brine. Then add in 3 gallons ice cool water and stir. Brine according to the following guidelines
- Fillets: 1 lb-1 hour 1-2lbs-2 hrs 2-3lbs-3 hrs etc.
- Whole-estimated size of one fillet
- Keep fish submerged and weight with plate if necessary. Rinse fish thoroughly after brining. Allow to dry on racks in a cold, airy place, screened from flies while the pellicle forms. Smoke over low heat 150-250 degrees till fish flakes easily. I prefer to use alder chunks or possibly chips. Apple, cherry, or possibly other mild hard fruitwood may be used.
