Smoked Fish
Instructions:
- ½ gallon water
- 1 cup salt (uniodized)
- 1 pound dark brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon seasoned salt
- 1 ½ teaspoons Wright's liquid smoke
- ½ teaspoon seasoned pepper
- 4 tablespoons molasses
- Soak fish in mixture of above ingredients for approximately 6 hours if fish is fresh. (2-3 hours if fish has been previously frozen.)
- Do not use a metal container. Pat dry with towel.
- Let stand on racks 1 hour. Season with lemon pepper.
- Soak wood chips (apple, cherry, hickory, mesquite) in water for about ½ hour before you put on grill. Use about 3 sets of chips.
- Then continue to dry at very low heat until desired moistness. Let cool for 12 hours.
- Trout: 1 ½ - 2 hours
- Salmon: 1" - 1 ½" - 3 - 3 ½ hours
- Have used for turkey breast. Brine overnight.
- Can also use to make jerky.