DLM
Oregon Forum MODERATOR
After my 3rd, or was it my fourth, attempt at smoking kokes with my new Bradley I finally got it right yesterday. Here is the recipe I use.
1/3 cup brown sugar (always remember to pack the sugar tightly)
1/4 cup non iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup white wine (it's always best to pour two, but only put one in the brine
)
Mix well and place in plastic bag with your fillets, then into the fridge for 9 hours.
Remove from the fridge DO NOT RINSE and lay them out on paper towels.
At this point you can pepper them with some coarse ground pepper from a pepper mill if you so desire. I did not desire.
Let them dry for a few hours then into the smoker they go.
I used smoke for two hours which kept the smoker at about 200 degrees. The I turned off the bisquit burner and maintained a temp of about 150 for 3-4 more hours, rotating racks every hour.
They came out great. Next batch I may try a little honey glaze. You know us koke heads, never satisfied......
1/3 cup brown sugar (always remember to pack the sugar tightly)
1/4 cup non iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup white wine (it's always best to pour two, but only put one in the brine
)Mix well and place in plastic bag with your fillets, then into the fridge for 9 hours.
Remove from the fridge DO NOT RINSE and lay them out on paper towels.
At this point you can pepper them with some coarse ground pepper from a pepper mill if you so desire. I did not desire.
Let them dry for a few hours then into the smoker they go.
I used smoke for two hours which kept the smoker at about 200 degrees. The I turned off the bisquit burner and maintained a temp of about 150 for 3-4 more hours, rotating racks every hour.
They came out great. Next batch I may try a little honey glaze. You know us koke heads, never satisfied......
