Cover fillet with brine. Place trimmed fish in the brine mixture and leave in the fridge overnight. Borrowed my mates smoke box. Dried on tea towel. Let brine 1 hour. 2/3 cup mayonnaise. Reactions: fisherman93. the brine: 10 cups of water 1/2 cup kosher salt 1 cup brown sugar 2 2"sprigs of Rosemary fresh dill ... Do a search for smoked kingfish. Pulled it from the brine tonight. Use powdered spices. Minced onion. We will cut it up into large chunks about the size of your hand so that they cook evenly and you smoke them skin down. 2 pounds Smoked Kingfish. I've just done my first wet brine and it came out great. The air drying process sets the glaze which is called pellicle and is the key in any quality smoked meat. Smoke kingfish at 50 degrees C … Just used the bradley recipe although it did take a lot longer than in the book - eventually 10 hours of smoking before it looked right. 3 handfulls of manuka and 1 of apple sawdust Hot smoked End result well 1/3rd of it yum yum yum Worcestershire sauce. There are several excellent recipes for brine for king mackerel as well as recipes for smoked kingfish dip. When smoked properly the skin will peel right off. Garlic Power 1/4 tsp. DRY RUB Mix all together and blitz in a food processor, rub generously over fish before it goes in the smoker. Onion Powder Salt and pepper to taste, I use none 1/8 tsp. Gotta love it. 2 tsp. 2/3 cup cream cheese that is room temp. 2 tsp. Mar 24, 2015 Lightly coat the smoker racks with olive oil and get the brined King. 2 tablespoon fresh chopped parsley . In about 30 minutes I will partake of smoked fish pie. Stores well in the freezer in Foodsaver vacuum bags Smoked Fish Dip/ Spread 4 ozs. Chopped celery. 1 tsp fresh lemon juice. Place fillet on Brine. 2 tablespoons sweet relish. Cream Cheese 2 ozs Mayonnaise 2 ozs Sour Cream 4 ozs Smoked Fish 1/4 tsp. BRINE MIX Add all ingredients together and mix well. Personally I like to marinate mine with lots of spice, pepper While brining get the smoker and wood chunks ready. 1 clove garlic minced. Place in fridge for 6-8 hours. Add another layer of fish cover repeat as needed. 1/8 tsp. With parties during the holidays, the best appetizer you can do is a smoked fish dip. Place the chunks around the smoker to evenly cook and cover the chunks. Cover bottom of non-reactive dish with layer of brine. 4:1 brown sugar to kosher salt. We love this Smoked Kingfish dip. Try a dry brine. Made up mixture of thyme, brown sugar, golden syrup and maple syrup. 1 tablespoon Yellow Mustard. Take out rinse well pat dry, season with whatever you like. Garlic, onion, black pepper, etc. Previously used the same method as I did with marlin with dry rubbing cure on.

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