Smoked Fish (Cold Smoke) — FarmPal

Canning recipe yielding About 3 lbs finished. Stores for Vacuum sealed: 2 weeks refrigerated, 3 months frozen.

Method
canning
Yield
About 3 lbs finished
Storage
Vacuum sealed: 2 weeks refrigerated, 3 months frozen
Difficulty
advanced

Ingredients

  • •5 lbs fresh fish fillets (trout, salmon, whitefish)
  • •1 cup kosher salt
  • •1/2 cup brown sugar
  • •1 tbsp black pepper
  • •1 tsp garlic powder
  • •Hardwood chips (apple, cherry, hickory)

Instructions

  1. 1Combine salt, sugar, pepper, garlic for dry brine
  2. 2Coat fillets completely, layer in non-reactive pan
  3. 3Refrigerate 8-12 hours (overnight)
  4. 4Rinse fillets thoroughly in cold water
  5. 5Pat dry and place on racks
  6. 6Air dry 2-4 hours until pellicle forms (tacky surface)
  7. 7Smoke at 80-90°F for 12-24 hours (cold smoke)
  8. 8Fish should be firm and deeply colored
  9. 9Vacuum seal for storage
  10. 10Or for hot smoke: smoke at 150-180°F for 4-8 hours until internal temp reaches 145°F