Cold Smoked Fish Recipe
Prepare Brine:
2/3 cup non-iodized or sea salt.
1 Tablespoon brown sugar
1 Tablespoon white sugar
1 Tablespoon Lipton French Onion soup flakes
1 Tablespoon concentrated lemon juice
2 Tablespoons vinegar
2 Tablespoons soya sauce
2 Cloves garlic diced or 1 teaspoon garlic powder
1 Quart boiling water.
Stir and let cool (use ice cubes if necessary
Prepare Fish:
Trout
Brine 4 - 6 hours in refrigerator
Salmon
Brine 6 - 8 hours in refrigerator
After brining, rinse in cold water and air dry for one hour.
Smoking in "Little Chief Smoker
Use mild wood (not Hickory) such as mesquite, alder, apple, cherry, plum, birch, maple, (most deciduous and fruit trees.
If possible, cut pucks from 1 to 3 inches thick that will fit and fill the smoking pan (they last much longer than wood chips).
Don't smoke in the cardboard box smoker came in unless very cold outside.
Lift smoker off surface with blocks to get air flow from bottom.
Replenish wood as necessary.
Trout takes about 12 - 16 hours
Salmon takes about 20 - 24 hours.
Take fish off when smoked and dried to your desired consistency.
Anyone have a smoked Black Alaska Cod recipe they wish to share?? 