07-03-2012, 04:08 PM
Cooking time depends on 2 things. Size/thickness of the fish and temperature. Cook it until it is done. I prefer to fillet them so the smoke penetrates better but leave the skin on 1 side so they don't dry out excessively.
My favorite brine recipes is:
½ gallon pine-orange banana juice
½ cup non-iodized salt
2 cups brown sugar
1 cup molasses
Smoke with Alder until done.
Works well on salmon and trout.
My fee for the recipe is one smoked fish.....[
]
[signature]
My favorite brine recipes is:
½ gallon pine-orange banana juice
½ cup non-iodized salt
2 cups brown sugar
1 cup molasses
Smoke with Alder until done.
Works well on salmon and trout.
My fee for the recipe is one smoked fish.....[
][signature]