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Smoked Fish ( Brine Recipe and Smoking Directions)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.176
Energy (kCal)557.3333
Carbohydrates (g)143.8653
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients very well until sugar is disolved. | 2. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator. | 3. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal. | 4. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fish 3 -5 lb 0.0 0.0 0.0 0.0
    water 1 gallon 0.0 0.0 0.0 0.0
    canning salt 1 1/3 1/3 - - - -
    brown sugar 2/3 cup 557.3333 143.8653 0.17600000000000002 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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