Does anybody have a great smoked fish dip recipe or a brine for fish before smoking it? I figured someone on crappie.com would have something they would be willing to share.
Printable View
Does anybody have a great smoked fish dip recipe or a brine for fish before smoking it? I figured someone on crappie.com would have something they would be willing to share.
Well I have both, but I am at work and they are at home so if I can remember I will post later.
Searay did you ever come across your brine and rub recipe for smoking fish. Got a batch coming and I was looking to try something different
Duhhh! I did not write myself a note and I forgot. :bash Am writing one now and will try to post it in the next day or two.
Sorry
Ray
No worries buddy!! Sometimes it amazes me that I remember to find my way home
kevin
Finally remembered to get the recipe. I have tried dozens of varieties of smoked salmon and have never found one as good as this. It is well worth the time to try it.
Joe's brine recipe for Smoked Salmon
3 cups brown sugar
1 cup plain salt(non-iodized)
1 cup apple juice
1 cup soy sauce
3 cups water
1 tsp cayenne pepper
mix well and refrigerate
Use 1 1/2 cups of brine to 1 full gallon ziplock bag of fish.
Squeeze out as much air as possible to insure even coating.
Brine fish in fridge for 4 hours.
Pat dry and place on racks and dry for 8 hours.
A glaze will form over fish (pellicle)
Smoke at 140 degrees for 6 to 8 hours.
Thank you so much. Can't wait to try it. Will let you know how it comes out
Once you have the brine done, be sure and let it sit until a pellcile forms on the fish and then smoke. I have one of the "Little Chef" smokers and it does not get as hot as the bigger ones with settable heat ranges, so the 6 to 8 hours was for my smoker. If yours runs hotter check after maybe 4 hours. I left mine on too long one time and I had salmon jerky.