- Feb 24, 2003
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- #1 boat scrubber - Team Madrugador
Well, this is my latest and greatest recipe.....
absolutly KILLER for YFT!
OK....here goes
this will brine about 3 , semi-full zippies of fillets
in a 2 gallon bucket......
1 full cup of brown sugar
1 1/2 cups non-iodized salt
1/2 cup honey
mix these together in some hot water, bringing the bucket about half way up.
then add....
2 tbsp each of wasabi powder, onion powder, garlic powder, soy sauce, HOT sauce,(your choice, I use Daves Insanity Sauce), black pepper (fine grind) and some crushed red peper. Lowerys seasoning salt is a good addition.
Mix well, add your chunks....(I cut the loins into 1 1/2 or 2 inch thick pieces.
Put them into the bucket.....put it into the fridge. Stir gently every 4 hours or so, I leave it overnight.
Most important part is this......DRY the pieces before smoking. I use an oven rack and a small fan, lay out your fish (DO NOT RINSE), seperate them for drying, then
dust or sprinkle on the fish.....either lemon pepper, or crushed red pepper.
I do half and half.
this needs to dry completely, dry to the touch.
turn them over and repeat. It usually takes me about an hour to dry the fish. (half each side).
Then your ready for the smoker. I smoke them for 80 minutes on a low low fire, mesquite chunks (not chips) soaked in water.
mmmmmmmmmmmm better make 2 batches!
__________________
MikeyLikesIt!...........
absolutly KILLER for YFT!
OK....here goes
this will brine about 3 , semi-full zippies of fillets
in a 2 gallon bucket......
1 full cup of brown sugar
1 1/2 cups non-iodized salt
1/2 cup honey
mix these together in some hot water, bringing the bucket about half way up.
then add....
2 tbsp each of wasabi powder, onion powder, garlic powder, soy sauce, HOT sauce,(your choice, I use Daves Insanity Sauce), black pepper (fine grind) and some crushed red peper. Lowerys seasoning salt is a good addition.
Mix well, add your chunks....(I cut the loins into 1 1/2 or 2 inch thick pieces.
Put them into the bucket.....put it into the fridge. Stir gently every 4 hours or so, I leave it overnight.
Most important part is this......DRY the pieces before smoking. I use an oven rack and a small fan, lay out your fish (DO NOT RINSE), seperate them for drying, then
dust or sprinkle on the fish.....either lemon pepper, or crushed red pepper.
I do half and half.
this needs to dry completely, dry to the touch.
turn them over and repeat. It usually takes me about an hour to dry the fish. (half each side).
Then your ready for the smoker. I smoke them for 80 minutes on a low low fire, mesquite chunks (not chips) soaked in water.
mmmmmmmmmmmm better make 2 batches!
__________________
MikeyLikesIt!...........
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