Brined And Smoked Smelt Food

BRINED AND SMOKED SMELTS

Steps:

• Rinse the smelts in cool running water. Set aside.
• Place all of the remaining ingredients, except the ice, into an electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon resealable bag along with the smelts. Seal and place in a container so that all of the fish are covered by the brine. Place in the refrigerator for 30 minutes to 1 hour.
• Remove the smelts from the brine, rinse, and pat dry. Place the smelts onto a paper towel-lined half-sheet pan, layering with paper towels if they won't fit in one layer. Allow to dry in the refrigerator overnight.
• The next day, place the smelts onto racks, belly-side down, separating them by at least 1/4 inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160ºF. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness.

BRINED SMOKED TURKEY

Steps:

• Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
• Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
• Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

BRINED AND SMOKED SMELTS

Steps:

• Rinse the smelts in cool running water. Set aside.
• Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon resealable bag along with the smelts. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.
• Remove the smelts from the brine, rinse and pat dry. Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer. Allow to dry in the refrigerator overnight.
• The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness.

BASIC BRINE FOR SMOKING MEAT

Steps:

• In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)