Re: Smoking recipes
I just make up a brine of 1 cup of non-iodized salt and 1 cup of brown sugar per 2 quarts of water. Cut up a lemon, squeeze it and throw the whole thing in, and add about a teaspoon of black peppercorns. Soak the fish for 2 to 4 hours, then smoke it until the fish is firm and flaky, but not dried into jerky.
I use this on Tuna steaks, chunks of striper fillet, and bluefish fillets after cutting off the dark meat.
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