Ingredients
- Sliced Hapuka fillets
- Bradley Maple cure
- Maple Syrup
Preparation
- Lightly Sprinkle Bradley Maple cure over fish fillets
- Rub in Maple syrup on fillets and refrigerate overnight
Smoking Method
- Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
- Dry at 140°F (60°C) with no smoke, until the surface is dry. This will require at least one hour.
- Raise temperature to 160°F (71°C), using maple flavoured Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.
