Cut them up and through them in a Kummok brine over night.
1 gallon cold water
1 quart teriyaki OR soy sauce
1 cup pickling salt
2 Lbs brown sugar
2 Tbsp garlic powder
3 Tbsp cayenne pepper
Fired up the smoker and got the tube smoker going. Had to tent it from all the drippings as I didn't have time to dry these.
The tube smoker was off to one side and you could see the fish turning darker on that side of the smoker
After 4 hours I started coating them with maple syrup to give them that candy look and taste.
After 10 hours and a few more coatings they are resting in the fridge over night.
1 gallon cold water
1 quart teriyaki OR soy sauce
1 cup pickling salt
2 Lbs brown sugar
2 Tbsp garlic powder
3 Tbsp cayenne pepper
Fired up the smoker and got the tube smoker going. Had to tent it from all the drippings as I didn't have time to dry these.
The tube smoker was off to one side and you could see the fish turning darker on that side of the smoker
After 4 hours I started coating them with maple syrup to give them that candy look and taste.
After 10 hours and a few more coatings they are resting in the fridge over night.
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