Smoked Smelt Recipe
1 Pound cleaned smelt
2 Cups water
2 Cups apple juice
2 Tbsp coarse kosher salt
¼ Cup brown sugar
2 Tbsp soy sauce
1 Tbsp garlic powder
1 Tbsp fresh ground black pepper
1 Tbsp paprika
1 Tsp cayenne pepper
Bradley Flavor Bisquettes (Maple, Alder or Pacific Blend)
Mix together water and apple juice with salt, sugar and spices until the salt and brown sugar are dissolved.
Place the smelt in a dish and pour in the brine. Stir and cover with plastic wrap. Place in the fridge and let the fish marinate for 4-6 hours.
Rinse the fish thoroughly and lay them on the smoker rack. Place the smelt in a cool dry place for 30-45 minutes to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
Set the smoker to 200ºF using the Bradley Flavor Bisquettes in either Maple, Alder or Pacific Blend.
Smoke the smelt for approximately 3-4 hours or until the internal temperature of the fish reaches 145ºF.
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