by davetclown
- Boneless Fillets - Large bottle Soy Sauce - 1 Tbsp. Onion Powder - 1 Tbsp. Garlic Powder - 1 Tbsp. tobasco sauce - 1 Cup water
1/4** Cup** salt (opt.)
To prepare marinade, mix all ingredients well.
Soak fillets for 24-hours in marinade. Dry off fillets when ready to be used. I use apple or mesquite chips that one can obtain at most local retailers. Cover the smoking rack with fillets. Put in smoker for at least 6 hours, sometimes as much as 8 or 10 hours depending on how cold it is outside, but must check these about every hour after six hours. After the fillets get to the consistency of a “soft jerky” (not mushy), they are done and ready to enjoy.
Preparation time 7 - 12 hours!
Recipe by: R.W. Mac Pherson
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16 species contest 2004
Dave
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