Per Highgrit's Request

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Jogeephus
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Per Highgrit's Request

Postby Jogeephus » Wed Aug 27, 2014 9:21 pm

Smoked Mackerel/Fish

Make a brine using the following mix and soak the fish in the brine for 6 hours.

Brine - Depending on your container this will easily do 10 - 12 skin on fillets.
1 gallon of water
3/4's cup of canning salt (7.7 oz)
1 cup brown sugar
2 TBS Black Pepper
1 tsp of Cayenne Pepper

Take fish out and let dry or pat dry with paper towels.

Dust the dried filets down well with Bold Chipotle Seasoning made by Weber or whatever you want but this stuff is really good.

Smoke at 200F till the internal temp is 145F or better.

Finished.

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Re: Per Highgrit's Request

Postby highgrit » Wed Aug 27, 2014 9:49 pm

Thanks Jogeephus, I'm going to write that one down this time.
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Jogeephus
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Re: Per Highgrit's Request

Postby Jogeephus » Wed Aug 27, 2014 9:52 pm

I think you will like it. Use the Weber seasoning if you can find it. The pepper and onion really lends a terrific flavor to it. I've vacpacked some of the fillets and we will eat them later on dirty rice. My wife doesn't much care for fish but she's loving this. Thanks again.
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