Demerara Cured Smoked Kahawai Recipe
Kahawai fillets with skin on
Bradley Demerara cure
Brown fugar 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 140ºF (60ºC) with no smoke until the surface is dry. This will require at least one hour.
Raise temperature to 160°F (71°C), using Alder 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.
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now