Raye Minor
06-03-2005, 11:06 PM
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Brine, Smokey Smelt
From tsquared
http://www.susanminor.org/images/smokers/sunsepa.gif
If I was going to do a mess of herring; I would use the excellent brine recipe from the Little Chief smoker book for smelt.
Brine Ingredients:
3 cups of warm water
1 cup pickling salt
1 cup brown sugar
1 cup soy sauce
1/2 cup cider vinegar
1 Tbsp. paprika
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder, garlic salt, onion salt
Pepper to taste
Directions:
In a glass or plastic container, mix all ingredients in 3 cups of warm water, and stir until salt and sugar is dissolved.
After brine has cooled, add fish, making sure all fish are submerged.
Brine for 4 hours or more.
Remove fish from brine, and air dry in the refrigerator until a hard pellicle forms. Fish will have a tough, shiny coat and will be slightly tacky to the touch.
Smoke using the following Bradley Smoking guideline: (alder, cherry, or apple bisquettes. Applying smoke for two hours, or longer if you like more smoke flavor.)
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish
tsquared's comments:
The stuff I tasted was so good I'm going to buy a gillnet and take a break from catching those salmon by gillnetting for smelt off the beach at Port Renfrew. When I camp on the beach there I go and walk along the beach and talk to all the Portuguese families who have their nets out.
Tom
Brine, Smokey Smelt
From tsquared
http://www.susanminor.org/images/smokers/sunsepa.gif
If I was going to do a mess of herring; I would use the excellent brine recipe from the Little Chief smoker book for smelt.
Brine Ingredients:
3 cups of warm water
1 cup pickling salt
1 cup brown sugar
1 cup soy sauce
1/2 cup cider vinegar
1 Tbsp. paprika
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder, garlic salt, onion salt
Pepper to taste
Directions:
In a glass or plastic container, mix all ingredients in 3 cups of warm water, and stir until salt and sugar is dissolved.
After brine has cooled, add fish, making sure all fish are submerged.
Brine for 4 hours or more.
Remove fish from brine, and air dry in the refrigerator until a hard pellicle forms. Fish will have a tough, shiny coat and will be slightly tacky to the touch.
Smoke using the following Bradley Smoking guideline: (alder, cherry, or apple bisquettes. Applying smoke for two hours, or longer if you like more smoke flavor.)
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish
tsquared's comments:
The stuff I tasted was so good I'm going to buy a gillnet and take a break from catching those salmon by gillnetting for smelt off the beach at Port Renfrew. When I camp on the beach there I go and walk along the beach and talk to all the Portuguese families who have their nets out.
Tom