Preparation:
A good friend and neighbor has one vertical smoker dedicated to fish alone. I used to have one, but it got to smelling like fish so I sent it off to the dumps. But, we have this great rub that was given (imparted, I don't know the word) to us by a gentleman that was 120 years old the last time I saw that Indian.
The story is, according to Old Bill, Mi Wuk Indian, take fresh (not frozen) fish and do the following:
Make a rub of:
2 Cups Brown sugar
1 Cup White sugar
1 Cup Sea salt
Crumble 3 or 4 or 5 good sized bay leaves and mince some garlic to taste. About 6 good sized cloves for me. But easier with garlic powder.
Mix the rub and apply a medium amount to both side of the fillets. Set on racks and/or paper towels to get rid of the moisture during the night of curing. Refrigerate if warm outside.
Next morning remove to racks or a table and let dry for an hour or two as the smoker is warming. Smoke slow till just flaky. Thin cuts an hour or better, thicker a couple hours or more, at least |
