Favourite Smoked Fish Recipe
4 Cups (32 ounces) apple juice
½ Cup (4 ounces) pickling salt
½ Cup (4 ounces) maple syrup
½ Cup (4 ounces) brown sugar
Add pickling salt to apple juice and stir to dissolve.
Add maple syrup and stir.
Add brown sugar & stir to dissolve.
Smoking the Fish:
Place 3 inch pieces of salmon or your favourite fish, skin side up, in a glass or plastic container or zip-lock bag.
Add brine to fish and place in refrigerator 8 hours.
Remove fish from brine; pat dry with a clean cloth or paper towel.
Place fish skin side down on rack; place in smoker.
Hickory smoke at 130ºF for 7 hours.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now