"little chief" smokey smelt

Categories
Smoked
Yield
1 servings
MeasureIngredient
1 cup Non-iodized salt
1 cup Brown sugar
1 cup Soy sauce
½ cup Cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Paprika
1 tablespoon Chili powder
1 tablespoon Garlic salt
1 tablespoon Onion salt
½ teaspoon Black pepper
3 cups Warm water

Some prefer whole smelt, others, remove heads and entrails with a pair of scissors. Either way, wash smelt in clear water.

Mix all ingredients in warm water. Let the brine cool and add the smelt.

Brine the smelt 4 or more hours. Rinse thoroughly and let air dry.

Smoke until fish have a dark golden brown sheen to the surface (5 to 7 hours)

Smelt are fish belonging to the Eulochon family. On the west coast they are known as smelt, on the east coast they are known as scrod.

Credit: Luhr-Jensen

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