Smoked Fish
Source of Recipe
Unknown
List of Ingredients
- basic Brine;
- 12 C water
- 2 C brown sugar
- 1 C salt
Instructions
- Make the brine and stir till salt is dissolved. This is a basic recipe, add ingredients as desired.
- Place fillets or chunks of fish with skin intact into the brine for 6 hours or until flesh feels firm. Remove fish and pat dry. Set on a rack and let dry until surface feels tacky.
- Hang fillets on sticks. Weave chunks between sticks. Place ends of stick in the ground so fish hangs, and put them 3-4 feet from fire for 2-4 hours. Temperature should be 150-190. Test for doneness by breaking into to see if it flakes easily.