Capt Andy's Sugar Smoked Walleye Recipe
Ingredients
| Apple Juice | 8 Cup (16 tbs) (Brine:) | |
| Pickling salt | 3/4 Cup (16 tbs) (Brine:) | |
| Packed brown sugar | 1/4 Cup (16 tbs) (Brine:) | |
| Salmon fillets | 3 Pound (Brine:) | |
| 4 to 6 cups cherry wood chips | ||
| Apple Juice | 8 Cup (16 tbs) (Brine:) | |
| Apple Juice | 1/2 Cup (16 tbs) (Glaze:) | |
| Packed brown sugar | 1 Tablespoon (Glaze:) | |
| Honey | 1 Teaspoon (Glaze:) | |
Directions
In 5-quart glass or plastic container, combine brine ingredients.
Stir until salt and sugar are dissolved.
Add fillets to brine.
Cover and refrigerate 12 hours or overnight.
Place wood chips in large mixing bowl.
Cover with water.
Soak chips for 1 hour.
Drain and discard brine from fillets.
Rinse with water.
Pat dry with paper towels.
Arrange fillets on cooling racks.
Air dry for 1 hour, or until fillets are shiny and dry.
Place oven thermometer in smoker.
Add 8 cups apple juice and 1/4 cup brown sugar to water pan in smoker.
Heat wet smoker with filled water pan for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange fillets on prepared racks, spacing at least /2 inch apart.
Drain and discard water from wood chips.
Smoke fillets with wet chips according to smoker manufacturer's directions (approximately 2 to 3 hours), or until fish flakes easily with fork and internal temperature registers 180°F in thickest part of fillet.
In 1-quart saucepan, combine glaze ingredients.
Cook over medium heat for 2 to 3 minutes, or until mixture is hot and sugar is dissolved, stirring frequendy.
Brush glaze over fillets.
Continue smoking for 30 minutes to 1 hour, or until glaze is set.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.
Serve cold as an appetizer, or hot as a main dish.
Stir until salt and sugar are dissolved.
Add fillets to brine.
Cover and refrigerate 12 hours or overnight.
Place wood chips in large mixing bowl.
Cover with water.
Soak chips for 1 hour.
Drain and discard brine from fillets.
Rinse with water.
Pat dry with paper towels.
Arrange fillets on cooling racks.
Air dry for 1 hour, or until fillets are shiny and dry.
Place oven thermometer in smoker.
Add 8 cups apple juice and 1/4 cup brown sugar to water pan in smoker.
Heat wet smoker with filled water pan for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange fillets on prepared racks, spacing at least /2 inch apart.
Drain and discard water from wood chips.
Smoke fillets with wet chips according to smoker manufacturer's directions (approximately 2 to 3 hours), or until fish flakes easily with fork and internal temperature registers 180°F in thickest part of fillet.
In 1-quart saucepan, combine glaze ingredients.
Cook over medium heat for 2 to 3 minutes, or until mixture is hot and sugar is dissolved, stirring frequendy.
Brush glaze over fillets.
Continue smoking for 30 minutes to 1 hour, or until glaze is set.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.
Serve cold as an appetizer, or hot as a main dish.
Chef
