01-07-2007, 04:51 PM
[ul][li][font "Arial"][size 3]1 Fillet of Fish[/size][/font] [li][font "Arial"][size 3]1/3 C Sugar[/size][/font] [li][font "Arial"][size 3]1/4 C Non-iodized salt[/size][/font] [li][font "Arial"][size 3]2 C Soy sauce[/size][/font] [li][font "Arial"][size 3]1 C Water[/size][/font] [li][font "Arial"][size 3]1/2 tsp. Onion powder[/size][/font] [li][font "Arial"][size 3]1/2 tsp. Garlic powder[/size][/font] [li][font "Arial"][size 3]1/2 tsp. Pepper[/size][/font] [li][font "Arial"][size 3]1/2 tsp. Tabasco sauce[/size][/font] [li][font "Arial"][size 3]1 C Dry white wine[/size][/font] [/li][/ul]
[font "Arial"][size 3]Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Smoking times will depend on the thickness of the fish and the type of smoker you are using. Place largest and thickest pieces closest to the heat/smoke source. [/size][/font]
[font "Arial"][size 3]Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated. Smoke in your favorite smoker over Hickory, Alder, or a mix of 2/3 Apple and 1/3 Cherry wood. Smoking times will depend on the thickness of the fish and the type of smoker you are using. Place largest and thickest pieces closest to the heat/smoke source. [/size][/font]