Ingredients
- Marinade:
- 1 gallon water
- 1 cup salt
- 1 cup brown sugar
- Basting Sauce:
- 1/2 cup margarine
- 3 Tablespoons brown sugar
- 2 cloves garlic (minced)
- 2 Tablespoons liquid smoke
Directions
Heat 1 quart water until lukewarm (110 degrees.) Add salt and brown sugar. Mix until thoroughly dissolved. Combine 3 quarts water and salt mixture in large container. Place fish in marinade. Cover and refrigerate 12 hours.Melt margarine in small saucepan. Add remaining ingredients. Mix thoroughly.Remove fish from marinade and rinse thoroughly. Pat dry with paper towels. Place in smoker on very low heat. Baste with sauce. Smoke 20-24 hours. Baste at 6 hour intervals. (Length of smoking time will vary depending on thickness of fish and humidity.)
Print this recipe
Submitted 6/13/05.
Source: Dinner On The Ground
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Smoked Fish