Brined and Smoked Smelts (Alton Brown) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Ingredients:
24 smelts, cleaned with head and tails left on and other fins removed |
1 cup apple cider vinegar |
1/2 cup kosher salt |
1/2 cup sugar |
1 garlic clove, halved |
1 teaspoon juniper berries |
1 teaspoon allspice berries |
1/2 teaspoon whole black peppercorns |
2 to 3 sprigs fresh dill |
1 pound ice |
Directions:
1. Rinse the smelts in cool running water. Set aside.
2. Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon resealable bag along with the smelts. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.
3. Remove the smelts from the brine, rinse and pat dry. Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer. Allow to dry in the refrigerator overnight.
4. The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness.
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