_jerky And Smoked Fish Recipes

STOVE TOP SMOKER FISH JERKY

Stove Top Smoker Fish Jerky image

This recipe is to be made using a Stove Top Smoker. From the Cameron Cooking Guide. Your smoker makes excellent jerky.

Provided by TxGriffLover

Categories Lunch/Snacks

Time 6h32m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 cups water
1/4 cup sugar
1/4 cup salt
1/4 cup teriyaki marinade
2 lbs fish fillets
2 tablespoons alder wood chips

Steps:

Start by mixing the water, sugar, salt and teriyaki marinade.
Marinate the fish fillets for 4-6 hours, then rinse and place fillets on racks to air dry.
When the fillets form a glaze and are dry to touch they are ready to smoke.
Using the alder wood chips, smoke-cook on medium heat for 16 minutes per pound.
Allow to cool before serving.

Nutrition Facts : Calories 302.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 124.7, Sodium 7954.4, Carbohydrate 15.3, Sugar 15, Protein 52.8

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)

Smoked Fish ( Brine Recipe and Smoking Directions) image

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.

Provided by Mamas Kitchen Hope

Categories Lunch/Snacks

Time 6h20m

Yield 1 batch

Number Of Ingredients 4

Ingredients

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Steps:

Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

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