Brined And Smoked Smelts Food
BASIC BRINE FOR SMOKING MEAT
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
Provided by Smokin' Ron
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 3
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.)
Nutrition Facts : Calories 26.1 calories, Carbohydrate 6.7 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2852.1 mg, Sugar 6.7 g
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)
This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 6h20m
Yield 1 batch
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2
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 AND SMOKED SMELT
Steps:
- Rinse the smelt 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 ziptop bag along with the smelt. 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 smelt from the brine, rinse and pat dry. Place them onto a paper towel lined sheet pan, layering with paper towels in between if they won't fit in one layer. Allow to dry in the refrigerator overnight.
- The next day, place the smelt 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.
BRINED AND SMOKED CHICKEN THIGHS
Very juicy, tender, and flavorful smoked chicken thighs. My skins got mostly crispy in the smoker. The smoke intensity is mild and the applewood flavor comes through nicely.
Provided by John Somerall
Categories Smoked Foods
Time 10h35m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk together water, brown sugar, 1 cup kosher salt, black peppercorns, garlic cloves, and bay leaves in a large saucepan until sugar and salt dissolve. Turn heat to medium-high and bring to a boil.
- Carefully pour brine mixture into a large heat-proof container and stir in rosemary sprigs and lemon slices. Place in the refrigerator until completely chilled, about 2 hours.
- Add chicken thighs to the chilled brine. Place a small plate on top of chicken thighs to ensure they stay submerged, then cover container with a lid or plastic wrap. Refrigerate chicken thighs in brine for at least 6 hours, or up to 24 hours.
- Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of the grill, and then push to 1 side of the grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil; place on grill. Cover and insert an instant-read thermometer into a vent in the lid; maintain a temperature between 225 and 250 degrees F (107 and 120 degrees C) for 15 to 20 minutes.
- Remove chicken thighs from brine and pat dry with paper towels, removing as much moisture on the surface of the thighs as possible. Sprinkle evenly with black pepper and remaining 1 teaspoon salt.
- Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke until a thermometer inserted in thickest portion registers 165 degrees F (74 degrees C), about 1 hour 45 minutes to 2 hours.
- Transfer chicken thighs to a large plate or platter and let rest for 10 minutes before serving.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 30.4 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 1.1 g, Protein 38.8 g, SaturatedFat 6.6 g, Sodium 11769.3 mg, Sugar 26.7 g
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