![]() ![]() Use your favorite wood chips or chunks when smoking. Smoke the fish for two hours in a smoker heated to 200 degrees. Gently pat dry with paper towels, and lay the pieces on a waxed paper to air dry for about one hour. Remove the fish from the brine, and rinse each piece under cold water. Step 2 - Pat Dry Fish Jack Daniel's Wood Smoking Chips For thinner pieces, six to eight hours is sufficient. Fish pieces one inch or more thick should be in brine eight to 12 hours. Then place the fish in a bowl, completely cover the pieces with the brine solution and refrigerate. Stir the ingredients together until the salt and sugar have dissolved. Place small pan-dressed (gutted, head removed) fish, fillets of fish or pieces of boneless fish with the skin left on one side, in this basic brine solution: Additions to try include lemon juice, garlic cloves, rum, soy sauce, onion salt, garlic powder or other ingredients whose taste you like. Start with the basic brine solution listed under Step 1, then add what you like to it. You may want to experiment a little with some different ingredients to create your own brine. The following are very generic steps you can use to smoke your own fish. ![]() If you plan to cook for a crowd, and want to invest in a smoker that will last a lifetime, you also may want to consider some of the big fabricated-steel smokers on wheels such as those available from Horizon smokers found at Tip: Large batches of fish can be smoked refrigerated and used in a variety of tasty recipes.įish smoking methods vary, but all are based on a few common principles. There is a separate door for wood and water beneath the door to the smoking chamber, this smoker lets you add wood and water without opening the cooking chamber thus allowing you to maintain a more constant cooking temperature.Įlectric smokers are great for preparing delicious fish, too, and come in many varieties, from inexpensive basic models such as the Bradley Electric Water Smoker to high-tech products like Masterbuilt Gravity Series 560 Digital Charcoal Grill and Smoker with advanced digital circuitry that allows you to precisely control the time, temperature and smoke level for succulent results every time. The Masterbuilt Sportsman Elite 40" Extra Wide Two-Door Propane Smoker, for example, has a push-button ignition and features 2,000-square-inches of cooking space, adjustable gas controls and extra large viewing window in the smoker door. Smokers that run on propane are popular for use in fishing camps and at home. Tip: Large batches of fish can be smoked, refrigerated These utilize a water pan inside for moist cooking. Many cooks prefer inexpensive, vertical charcoal smokers such as Smoke Canyon Vertical Smoker with Offset Firebox. Today's cook has a variety of smokers from which to choose, and all can be used to prepare excellent smoked fish. You can freeze smoked fish for even longer storage. Today's cures are lighter, so most forms of fish smoked at home need to be refrigerated until use. ![]() In pre-refrigeration days, smoked fish were heavily cured and smoked fairly dry for storage at room temperature or in a cellar. Tip: Three Easy Smoke Fish Recipes (quick link) Large batches of fish can be smoked, refrigerated and used in a variety of tasty recipes. ![]() Today, smoking fish is no longer necessary, but it remains a popular method of preparation to add flavor to fish such as salmon, tuna, trout, sturgeon and catfish. Long before there were refrigerators and freezers, our fishing ancestors learned to use a combination of salt and smoke to keep fish from spoiling. Smoking is one of the oldest methods of preserving fish. ![]()
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