"O-M-G!" Smoked Kokanee

[KokaneeJoe]

Concerning Brine: A rule of thumb my grandma taught me is to use 1 1/2 Cups pickling salt to 1 gallon of water. This is a fair starting point in my opinion. Now you can add whatever else you want. I like the brown sugar myself and add about 2 cups packed per gallon of brine. Not to sweet.

 

[dledingt]

I use the following recipe for kokanee and for jerky. My smoker will hold 24 Anderson Ranch kokanee fillets and I make a double recipe of this recipe for 24 fillets.

1/3 cup brown sugar
1/4 cup non-iodized salt
1 cup soy sauce
3 cups water (may substitute 1 cup white wine)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp tobasco sauce (optional)

I heat the brine to dissolve the ingredients and then cool the brine with ice cubes. I leave in brine for 12-24 hours. I have four racks in my homemade smoke the size of an oven rack. I bring the racks into the kitchen and elevate off of countertop with small wood blocks. I put the fillets directly on the racks without rinsing. I have a couple of 8" fans that I let dry the fillets for 1 to 1 1/2 hours. Into the smoker at a temp of 175-180. I love hickory smoke and refill the wood pan every hour. It usually takes about 3 to 4 hours to get the dryness my wife and I prefer. I recently took about 20 fillets to a wedding reception and they were a big hit.

 

[Lance]

Does anyone have a kokanee or trout smoking recipe without so much brown sugar in it? Too sweet for me, so I am going to try a batch with every thing but the brown sugar and see how it turns out. I think the rum may be a good thing though.

Hobie

I prefer honey to sweeten fish for the smoker, especially in marinades. I think it works better with the fish than brown sugar, which I think works better on beef or pork. I use honey or white sugar on chicken as well.

 

[formulaben]

Hey SeaDog, when you say "cloves" are you talking about clove cloves, or garlic cloves, or ?

Many thanks,

Ben