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Author:
SeaDog1
Date:
Jun 30, 2012
Subject:
My OMG! .... Rum brine for Smoked fish
Message:
Hi,
OK! Here is my Rum brine recipe for smoking fish:
2 quarts of warm water
1/2 cup Kosher salt
3/4 cup dark honey
1/2 cup light or dark sugar (I prefer light)
10-12 crushed cloves
10-12 crushed allspice berries
2 large crushed bay leaves
1/4 cup lemon juice
1 cup of dark rum -> (1/2 cup in brine and 1/2 cup over ice for me :D )
Whisk all ingredients well and put in frig to chill.
Once chilled add fillets, making sure all are covered with brine.
Brine for minimum of 24-36 hours.
Rinse fillets lightly in fresh water and put on smoking rack to dry for 1 hour.
Smoke with 50/50 blend of apple wood chips and pecan wood chips for 4 1/2 hours -> temp should not go over 180 degrees in smoker.
Take smoked fillets out of smoker and let cool for an hour.
ENJOY :!: [img:1fb9764c6e]http://www.ctfishtalk.com/gallery2.php?g2_view=core.DownloadItem&g2_itemId=16459[/img:1fb9764c6e] OMG GOOD :!:
SeaDog1 :mrgreen:
Author:
knowfish
Date:
Jul 04, 2012
Message:
Thanks for thr recipe.... I can taste the salmon already. I just bought a Bradley smoker to replace my Brinkman. I'll try your brine once I "season" the Bradley with some heat and smoke.
Author:
SeaDog1
Date:
Jul 08, 2012
Message:
Hi,
Smoking up my 3rd batch of 40 fillets today ! [img:4563c255d5]http://www.ctfishtalk.com/gallery2.php?g2_view=core.DownloadItem&g2_itemId=16459[/img:4563c255d5]
SeaDog1
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