Free: Contests & Raffles.
Take 4 cups of brown sugar. Mix in 1 cup of salt. Put fish fillets in a cake pan or plastic dish with side that are at least 1 inch higher than fillets. Take brown sugar and salt mix and cover fish so that it has at least 1/8 in of covering over fillets. Let them sit over night (8-12 hours) at room temp. Next do not remove anything from fish. It will look kinda like a syrup on the fish. Step 2 pour in Coke Cola into the tray so that it covers the fish about a 1/4 in. Let it sit for another 6-8 hours at room temp. Step 3 Pour out coke cola and dab dry fillets with a paper towel. Put in a smoker and use at least 4 pans of Alder chips. Smoke for a good 6-10 hrs. depending on outside temps.
Oh man... I used alder and made sure it didn't get too dry... and OH MAMAMIA.... this is some GOOOOOD fish...I've got a bunch of Ling in the freezer that is next!!!
GRRRRRRRRR. I left mine on too long or too hot. Crapola! It got too dry. Oh well, I need practice with the fish. I need to fix up a box to cold smoke.
Quote from: quadrafire on January 15, 2011, 10:27:58 AMGRRRRRRRRR. I left mine on too long or too hot. Crapola! It got too dry. Oh well, I need practice with the fish. I need to fix up a box to cold smoke. What kind of fish? Fish is something that really continues to cook after taken off heat. When I over smoke trout/steelhead/salmon I crumble up and mix in with cream cheese for dip. I spent $15 on a small piece of smoke steelhead at a restaurant last night, even the professionals go too long.