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From: terryt@tekigm.UUCP (Terry Turner)
Newsgroups: net.cooks
Subject: Re: Types of wood (and other things) to use for smoking
Message-ID: <339@tekigm.UUCP>
Date: Wed, 15-May-85 19:12:17 EDT
Article-I.D.: tekigm.339
Posted: Wed May 15 19:12:17 1985
Date-Received: Fri, 17-May-85 05:38:55 EDT
References: <377@rtech.ARPA>
Reply-To: terryt@tekigm.UUCP (Terry Turner)
Distribution: net
Organization: Tektronix, Beaverton OR
Lines: 28

In article <377@rtech.ARPA> jeff@rtech.ARPA (Jeff Lichtman) writes:
>Has anyone else played with smoking?


I live in Oregon and am an avid fisherman.  With Summer Steelhead and Spring
Chinook Salmon running at the same time, I USUALLY have more fish to process 
than I know what to do with. (No fish story flames please!)  As Jeff mentions,
I too prefer apple wood for smoking fish.

The brine I use is quite simple and I have had excellent results:

1 part brown sugar
3 parts rock salt

The actual amount of brine varies with the amount of fish you are smoking.
I use a cookie sheet, spread a layer of brine mixture, lay the fish on the 
mixture, then sprinkle more salt/sugar mixture over the fish.  Use just enough
to lightly cover the fish. I don't like mine too salty.  Thats why I use rock
salt rather than table salt.  Cover and set in a cool place overnight.  Fire 
up the Little Chief and smoke until it's as dry as you prefer.  Usually 6 to
8 hours or more.  Marinate time and smoking time depends on the thickness of 
whatever you're smoking. It may take once or twice to get the hang of it but the
results are worth it!  Goes great with your favorite brew.  Oh, almost forgot.
you should rinse the fish and pat dry before smoking unless you want it really
salty.


Terry Turner  !{decvax,hplabs}!tektronix!tekigm!terryt