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
Mix all brine ingredients thoroughly.
Cut fish in 1-2\" pieces,
Dissolve salt in small amount of hot water.
Add to gallon of water and rest of ingredients.
Heat to boil and let cool.
Let your fish soak overnight in brine and smoke over hickory chips or chips of your choice.
Put fish in gallon jar, Add pickling
Fillet fish, remove skin, slice thin, layer
eat until the pan is smoking hot, carefully whisk in the
>THAW fresh boneless white fish if frozen; CUT filets
t dry.
Place the fish in an oblong oven
arely to a simmer. Place fish in the poaching liguid and
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
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
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
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