For best results, allow fish to “age” in the refrigerator for at least 24 hours. This will allow for the smoke and other flavors to fully blend together. Fillets will keep refrigerated for two weeks, and at least six months frozen.
Use Apple or Cherry bisquettes to smoke them.
Ingredients
My Steelhead cure
1/3 cup of Brown Sugar
1/4 cup of non-iodized salt
1 cup Kikkoman Soy Sauce
1 cup water
1 cup white wine
1/2 tsp of Garlic powder
1/2 tsp of onion powder
1/2 tsp of black pepper
1/2 tsp of Tabasco or cayenne pepper or both. LOL! Depending on personal preferences.
Directions
Mix all the cure ingredients together with chilled wine and cold water.
Place fish in a glass or plastic container and cover with brine.
Soak 8 hours or overnight in refrigerator.
Take out and allow to dry on a rack. Placing a fan blowing on them helps.
Allow to air dry for two hours, or until the pellicle is formed. It will be sticky to touch.
Apply two hours of smoke; preferably apple or cherry.
Continue to cook until fillets reach the texture you like.
Best to start at lower temps and work up. It will prevent the little bubbles most of the time. If not, just wipe them off. Some fish just have too much oil in them.
Smoking temps and Procedure
Start at 110 degrees F (43 degrees C), for the first hour;
Increase temperature to 140 degrees F (60 degrees C) for 1 hour;
Finish at 155 degrees F (80 degrees C), until the fish reach an internal temperature of 140 degrees F (60 degrees C) or the texture you prefer.
