Demerara Cured Smoked Gemfish Recipe
Gemfish fillets with skin on
Bradley Demerara cure
Brown sugar or maple syrup
Lightly sprinkle Bradley Demerara cure over fish fillets.
Rub in brown sugar or maple syrup on fillets and refrigerate overnight.
Additionally, add a sprinkle of garlic powder depending on taste requirements.
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F). Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour.
Raise temperature to 160°F (71°C), using Apple flavoured Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.
If extra browning on fish is required, raise temperature to 91°C for the last hour, but be sure not to over cook.