02-02-2016, 01:34 PM
Today I'm smoking up a batch of kokanee. I'm using Mortons sugar cure for a couple of hours to get the cure, then will smoke for two hours at 120, 140, and 160. Before the 160 smoke I plan to brush on some honey and sprinkle some pepper on the fillets.
The fish from Ririe this year are mostly 10-12 inches so make nice little fillets.
I have also used a brine with soy sauce and salt before and like it rather well. Does anyone have other recipes or hints on this process?
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The fish from Ririe this year are mostly 10-12 inches so make nice little fillets.
I have also used a brine with soy sauce and salt before and like it rather well. Does anyone have other recipes or hints on this process?
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