From time to time the subject of smoking your 'catch' comes up and 'how do I?'
The following link is from one of our PNW boards that has an entire section on the topic of 'how' and 'what.'
http://www.steelheader.net/ubbthreads/postlist.php/Cat/0/Board/UBB14
Quotehe used a lot of rum and brown sugar, it was out of this world
i bet. i will investigate that..s soon as i cn catch some fish to smoke :D
i know a chap who is lucky enough to live in new zealand and he smokes a fine fish...swears by a brown sugar/red wine mix and i must say the results are amazing.
Red Wine Cure for Fish/Beef
1 KG Coarse Sea Salt
12 Sprigs Rosemary (for Beef) Parsely/Dill for Fish
12 Bay Leaves
20 Cloves
4 Garlic Cloves Crushed
1 Tablespoon cracked black pepper
2 tea spoons dried chilli
5-6 Strips of Orange Zest & same of Lemon
1 Bottle RedWine
250g brown Sugar (ot to taste the cure should be balanced betwen sweet and salty)
The above is for a 4 KG peice of Beef to be cured for 4 days, so thecure could be halved/quartered for a few fish in the cure for a shorter time.
thanks for the recipe.
Quoteso thecure could be halved/quartered for a few fish in the cure for a shorter time.
thats what i'm not sure of. in NZ he was generally working with much larger fish than i will ever catch in the UK :? :D
so for smaller fish i am not sure how long to leave them in the mix
Quote from: bluezulu on February 15, 2008, 12:59:24 AM
thats what i'm not sure of. in NZ he was generally working with much larger fish than i will ever catch in the UK :? :D
so for smaller fish i am not sure how long to leave them in the mix
Yeah I have that problem to!, I've never tried the recipe to be honest.
You'll find the answer on the less serious sections of the River Cottage Forum :wink: