I do declare this batch to be a complete success.
- 1.5 L of cold water
- 4 cups of demerara sugar
- 3/4 cups of pickling salt.
- 500 ml of maple syrup (2 cups)
- 500 ml of honey (2 cups)
This amount of brine will handle between 15-20 pounds of fish. I did 4 sockeye this batch.
Stir the brine well to dissolve all sugar and salt.
Fillet the fish, skin it and take out the pin bones. Cut the fillets into 1 inch strips.
Put the fish strips in and mix to coat well. Press the whole thing with something to keep all the fish submerged.
Soak 1 inch strips in brine for 24 hours in the fridge. Sockeye or Chum preferred.
Dry on racks with circulated air for 24 hours at room temperature. Drying is very important. If dried well you can eat the fish right there. Smoking it just imparts smokey flavor to it.
Smoke for 3-4 hours, 2 - 3 batches of smoke.
This recipe is perfect because it's not too sweet for those who don't like it too sweet and it's not too salty for those with high blood pressure concerns.
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Originally Posted by randymac
Originally Posted by coach
