Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
excess water in the fish, the recipe will come out runny
Put fish in gallon jar, Add pickling
Mix all brine ingredients thoroughly.
Cut fish in 1-2\" pieces,
Fillet fish, remove skin, slice thin, layer
>THAW fresh boneless white fish if frozen; CUT filets
br>Have the fish store person fillet the fish and save the
EFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the
aking dish and pour the brine over the chicken. Cover with
ours in refrigerator, in blended BRINE ingredients: 4 cups cold water
ell.
Cut the white fish into 1 oz pieces and
e too much room for brine in the jar. The pickles
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
ake it.
The original recipe read 1 tsp fresh or
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
old turkey) bring all the brine ingredients but turkey to boil
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Drop chunks of fish into brine.
Leave overnight.
Dry thoroughly with paper towels.
Put in smoker for 8 to 10 hours.