Well it was about time I smoke the whitefish and lake trout I had caught this spring. I will do 2 batches the first is in the brine at the moment.
Apple will be the flavor for the 2 batches.
Brine:
1 gallon Apple Juice
1 cup Kosher Salt
1/2 cup Brown Sugar
8 clovers of smashed Garlic
1 onion coarse chop
2 stalks of celery coarse chop
Will brine overnight for approx 24 hrs. Then on to the smoker tomorrow on apple wood for about 3-4 hours. I make a glaze spritz of apple juice and brown sugar that that I spray the fillets with about every half hour or so. Gives a nice shiny appearance for the finish.
Whitefish is up first with the lake trout tomorrow.
Will keep ya posted with the rest of pic's as they come in.
Apple will be the flavor for the 2 batches.
Brine:
1 gallon Apple Juice
1 cup Kosher Salt
1/2 cup Brown Sugar
8 clovers of smashed Garlic
1 onion coarse chop
2 stalks of celery coarse chop
Will brine overnight for approx 24 hrs. Then on to the smoker tomorrow on apple wood for about 3-4 hours. I make a glaze spritz of apple juice and brown sugar that that I spray the fillets with about every half hour or so. Gives a nice shiny appearance for the finish.
Whitefish is up first with the lake trout tomorrow.
Will keep ya posted with the rest of pic's as they come in.
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