Mix a brining solution by mixing kosher salt, sugar, and water. Add any seasonings you desire. Place 3 to 4 pounds of fish in brine and refrigerate for 4 to 12 hours.
Smoked fish is a labor of love. We recommend using trout or salmon and fresh thyme for this brined and smoked fish recipe.
Servings and Ingredients
|1 ½ c. kosher salt|
|1 ½ c. Hy-Vee granulated sugar|
|1 gal. water|
|3 to 4 lbs. fresh trout or salmon|
|Fresh thyme, if desired|
Things To Grab
- Large bowl
- Adler or apple wood chips
- Meat thermometer
Soak half of adler or apple wood chips in water for 30 minutes. Leave other half of wood chunks dry. Mix wood with hot grey-ash charcoal.
An hour before smoking, remove fish from brine and rinse well. Allow fish to air-dry in the refrigerator for 1 hour before smoking. Place air-dried fish in the smoker.
For the first hour, keep temperature below 150 degrees to allow fish to soak up smoke. After 1 hour, open vents to bring temperature to 200 degrees sprinkle with fresh thyme, if desired. Cook until fish reaches an internal temperature of 165 degrees.
Hy-Vee Seasons Back to School 2013