Pete’s Fish Smokin’ Wet Brine Recipe
Ingredients
Cooking oil
125 Ml (½ c) brown sugar
125 Ml (½ c) coarse salt (non-iodized)
5 Ml (1 tsp) of onion powder, garlic powder and hot sauce
500 Ml (2 c) soy sauce
One 750 ml (24 oz) bottle white win
1 Litre (32 oz) apple juice
Preparation
Mix marinade/brine ingredients together in a non-metallic bowl.
Then, place fish in brine making certain it is covered completely.
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Remove fish from brine and towel dry.
Smoking Method:
Place fish on oiled racks in the Bradley Smoker.
Using Cherry flavour bisquettes smoke at 50°C to 65°C (135°F to 150°F) for approximately 6 to 8 hours.
On top of that, I suggest adding smoke for about 3 to 4 hours.
To Serve:
Serve with crackers and cream cheese for an appetizer.
Cherry
Wood
Cherry Bisquettes provide a mild, sweet, and fruity aroma perfect for smoking poultry, fish, seafood, beef, pork, lamb, water fowl, vegetables, and cheese.
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