Directions:
- Fill a nonmetallic container with 2 cups warm water. Add salt and sugar and mix untill desolved. Add rest of water ( cold ). This may be doubled if you need more brine.
- Cut the fillets into equal size chunks or strips.
- Immerse prepared fish completely in the brine solution.
- Brine 1 inch thick pieces 8-12 hours or overnight in the refrigerator. Pieces to 1/2 inch thick about 4 hours. Stir Solution occasionally. You may also use zip-lock bags for this step.
- Remove fish from brine, rinse and blot dry with papertowels. Place fish on racks and let dry for about 1 hour. You will notice a tacky glaze on the surface of the fish. It is now ready to place in the smoker.
- Start smoker before adding fish so you have it going when you put it inches.
- 1 inch thick fillets will take 8-12 hours to smoke, using 3 panfuls of smoking chips ( Alder chips are best for fish). Fillets to 1/2 inch will take 5-8 hours, using 2 panfuls of chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.65 Kcal (1095 kJ) | ||
| Calories from fat | 54.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Cholesterol | 69.54mg | 23% | |
| Sodium | 2481.26mg | 103% | |
| Potassium | 577.65mg | 12% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 17.78g | 71% | |
| Protein | 31.75g | 63% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 74.5 Kcal (312 kJ) | ||
| Calories from fat | 15.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 9% | |
|---|---|---|---|
| Cholesterol | 19.8mg | 23% | |
| Sodium | 706.47mg | 103% | |
| Potassium | 164.47mg | 12% | |
| Total Carbs | 5.12g | 6% | |
| Sugars | 5.06g | 71% | |
| Protein | 9.04g | 63% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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