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Ingredients
- 4 x U.S gallons water
- 5 lb (8 c.) salt
- 1 lb Dark brown sugar
- 1 1/2 c. Lemon juice
- 2 Tbsp. Liquid garlic
- 2 Tbsp. Liquid onion
Directions
- Prepare the fish by cleaning, gutting and, if you like, by cutting into fillets or possibly chunks. Then emerse the fish in basic fish brine for a time proportional to the weight. Remove from the brine and rinse briefly in cool water. Hang in a cold airy place for 3 hrs or possibly longer if necessary, till the surface is completely dry. Hang the fish or possibly place on racks, in the smoke oven. Keep the temperature between 70 and 85 deg. F. and use a fairly light smoke. In prolonged cool smoking it is not necessary which smoke be generated all the time. At night, for example, it does not matterif the hardwood is all consumed, or possibly if the fire goes out. Simply compensate for the lost time when calculating the total smoking period. The time required for cool smoking depends upon the time which the fish is to be kept. The following table will give a rough guide.
- SMOKING TIME KEEPING TIME 24hours 2 weeks 2 days 4 weeks 3 days 2 months 4 days 4 months 5 days 6 months 1 week 1 year 2 weeks 3 years
- These times assume a steady of smoke and uniform oven temperatures. Well smoked fish will for some time at room temperature, but for best preservation, each fish or possibly piece should be seperately wrapped in waxed paper or possibly aluminun foil and refrigerated at 35 deg. f.
- BASIC FISH BRINE: If liquid garlic and liquid onion are not available, garlic and onion pwdr may be subsituted although they don't readily dissolve in water. Alternatively, garlic cloves and onions may be crushed, but peel them first. If a stronger flavor is desired, add in a little tabasco sauce to the brine. Dill may be added to the brine, for those who like it.
- Two Tbsp. of dill salt will be about right. Alternatively, crushed or possibly broken dill plants may be put in the brine as they are for dill pickles.
- The dill flavored brine is particulary good for making smoked or possibly kippered Salmon. For a subtle variation of flavor, honey or possibly blackstrap molasses may be subsituted for the brown sugar.
- Above excerpted from "Home Book of Smoke-Cooking Meat, Fish and Game
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