Smoked Fish Recipe
2 Pounds of coarse salt
1 Pound of brown sugar
2 Tbsp each tender quick, garlic powder, onion powder and crushed bay leaves
First, mix all ingredients in a container, then add a little bit at a time to a blender and blend into a fine powder.
Use one tablespoon of cure per pound of fish. Sprinkle all over fish and roll around to coat all fish surfaces. Now, leave it overnight in the fridge in a covered container.
Next day, rinse all fish off and dry with a clean towel. Leave on the counter til the pellicle forms.
Smoke the fish for 3 hours using hickory at 150 degrees.
Recipe Credit – KDX from the Bradley Smoker Forums
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