|1||Mess of fish|
|¼ cup||Non-iodized salt|
|2 cups||Soy sauce|
|½ teaspoon||Onion powder|
|½ teaspoon||Garlic powder|
|½ teaspoon||Tabasco sauce|
|1 cup||Dry white wine|
Directions: Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved. Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated.
Smoke in your favorite smoker over Hickory, Alder, or a mix of ⅔ Apple and ⅓ Cherry wood. Should take 2-3 smoker pans full. Leave in the smoker until drying is completed. This may take 12 hours, depending on the thickness of the fish. Place largest and thickest pieces closest to the heat/smoke source.
If you don't have a smoker, add 2 T of liquid smoke to the above brine mix. Soak a previously described.
Place on racks and put into your oven set on lowest heat setting. Drying should take up to 12 hours depending on thickness of fish.
Above recipe adapted from the LUHR-JENSEN Little Chief Electric Smoker Recipe booklet, and The Frugal Gourmet.
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