Easy Cure" Smoked Fish; Fish Recipes Chart; Little Chief" Smoked Fish #2; Little Chief" Smoked Salmon Deluxe - Smokehouse Products Little Chief Operating Instructions Manual

"Easy Cure" Smoked Fish

"Little Chief" Smoked
Fish #2
(for oily fish with a stronger
flavor)
"Little Chief" Smoked
Salmon Deluxe
(Chinook, Coho, etc.)
1qt. water
½ cup NON-IODIZED salt
½ cup white sugar
2 qts. water
1 cup NON-IODIZED salt
½ cup brown sugar
2 Tbsp. lemon concentrate
OR ¼ cup lemon juice
¼ Tbsp. garlic powder
¼ Tbsp. onion powder
1/3 cup sugar
¼ cup NON-IODIZED salt
2 cups soy sauce
1 cup water
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. pepper
½ tsp. Tabasco sauce
1 cup dry white wine
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Fill a quart jar ½ full with good warm water. Add salt and
sugar. Mix well until dissolved. Top off jar with cold water.
This recipe may be increased if you need more brine.
Immerse prepared fish chunks, filets or small whole fish
completely in the brine solution.
Brine chunks 1" thick, 8 to 12 hours or overnight. Brine
filets to ½" thick about 4 hours and small whole fish or very
thin pieces about 2 to 4 hours.
Stir solution and rotate fish occasionally. Remove from
brine. Rinse each piece in cool water and place on paper
towels. Pat dry.
In about 1hour, you will notice a tacky glaze on the surface
of the fish. This is called he "pellicle". Your fish is now
ready for loading into the smoker.
THICK CHUNKS---Smoke 8 to 12 hours, using 3 panfuls
of Chips 'n Chunks flavor fuel.
FILETS TO ½" ---Smoke 5 to 8 hours, using 2 panfuls of
Chips 'n Chunks flavor fuel.
SMALL FISH, THIN PIECES---Smoke 2 to 4 hours using 1
or 2 panfuls of Chips 'n Chunks flavor fuel.
Add Chips 'n Chunks flavor fuel during the early stages of
the drying cycle. Check the meat periodically for he degree
of doneness you desire.
Use small fish or filet of large. Mix all ingredients and stir
until dissolved.
Brine fish 4 or more hours. Rinse and dry. Rack and load.
Use 3 to 5 panfuls Hickory, Apple or Alder. Keep in the
smoker 4 to 10 hours, depending on the size of fish pieces.
(Use this recipe for: Cod, Bass, Pike, Tuna types, Sturgeon,
Barracuda, Mackerel, Eels, and for Squid and Octopus,)
Brine salmon chucks 8 or more hours, keeping refrigerated.
Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with
1/3 Cherry. Use 2 to 3 panfuls. Leave in the smoker until
drying is completed, This may take 12 hours, depending on
the thickness of the meat. Place largest and thickest chunks
on the bottom rack.
(Also use for Steelhead and other large trout.)