Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Smoked Steelhead

1 cup granulated sugar
1 cup canning salt
1 teaspoon pepper
1 teaspoon poultry seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons lemon juice
1/4 cup Liquid Smoke
2 quarts hot water

Cut fish into 3- to 4-inch steaks.

In a large glass or porcelain pan combine all ingredients (make sure the pan is large enough to combine all the ingredients and large enough so the fish will be completely covered with brine mixture), then add the hot water. The water should be hot enough to dissolve all the ingredients completely. Add the fish after all the ingredients are dissolved. You may want to double the brine mix to make sure the fish is completely covered.

Brine the fish for 24 to 36 hours in a refrigerator, turning every 12 hours. After 24 to 36 hours, remove the fish from the brine and put it directly into a smoker. If you like a smokier tasting fish, add hickory or mesquite chips to smoker. About 8 hours at 140 to 165 degrees F works best. If you are unsure about the temperature, check fish every couple of hours.

After removing fish from the smoker, let it cool for several hours before eating.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints