Not sure how these will turn out but will know when Admiral gets done with her smoked fish dip
right out of the brine
Coated with olive oil, fresh black pepper and sea salt
Into the smoker for couple hours
Sea Pro 210cc
Yamaha 200 4 Stroke
Dodge 1500 4x4 HEMI
looks like it probably turned out well- nice chunks of mack!
best piece of advice i have learned through experience is to always let the meat come to room temp, and pat it as dry as you can get it before it hits the smoke… any liquid on the surface will prevent permeation of meat by smoke.
quote:
Originally posted by barbawangbest piece of advice i have learned through experience is to always let the meat come to room temp, and pat it as dry as you can get it before it hits the smoke… any liquid on the surface will prevent permeation of meat by smoke.
Yea exactly what I did
Sea Pro 210cc
Yamaha 200 4 Stroke
Dodge 1500 4x4 HEMI
When I take fish out of the brine I dry them on a wire rack using a fan to form a “pellicle”.