| SMOKED FISH 1. Soak fish for 30 minutes in a mixture of 1 cup salt to 1 gallon water. 2. Soak fish 3 hours in a mixture of 4 cups salt, 2 cups brown sugar, 2 tablespoons black pepper to one gallon water. 3. Dry fish for 3 to 4 hours...until they have a hard glaze. 4 Smoke over wood chips 4 hours at 120 degrees then increase the heat to 170 degrees for another 4 hours. Suggestions: If the fish are over 12 inches it is a good idea to split them in halves. Use hickory wood, apple wood or birch. Never use pine wood. Hang your fish at least two feet above heating element. An ideal container to soak your fish in is a camp cooler or ice chest. Smoke box: Approximately 2'x2'x4' tall. Drill a small hole in the top and insert a thermometer to check the temperature. There should be 3 or 4 one inch holes on the side near the top to vent a little of the smoke, and a large opening near the bottom to let air in. Coat hanger wire bent into an "s" shape is ideal for hanging the fish on rack near the top of the smoker. Note, this smoke box can easily be of 1\2 inch ply wood. You can smoke 30 or 40 fish at a time. You can smoke your deer meat too. |
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