Got a nice King so I decided to smoke this one. I filleted it and then i dry brine mine. 2 parts dark brown sugar to 1 part salt. I make enough to cover the fish both side about a quarter inch thick. Wrap it in plastic wrap and then heavy foil. place it on a sheet pan with a second sheet pan on top of it. Place weights on the top evenly spread. I have a cast iron griddle that I use. Let it set in the fridge for 24hrs. Take it out and rinse the fish thoroughly. It will be pretty firm if done right. Then you dry well and let sit on a wire drying rack with a cool fan on it. Usually a few hours will do it. You want it dry and kinda matt looking. Then smoke it, COLD smoke less than 150 degrees for around 8hrs. If done right it should last for almost a month in the fridge, like that's gonna happen! :lol:
Nothing fancy but since when does fancy also mean good?
Nothing fancy but since when does fancy also mean good?