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2 cups brown sugar
1 cup kosher salt
Alder or Apple Wood Chips
1. Create a dry brine by mixing the brown sugar and kosher salt in a bowl.
2. Place the salmon skin side down on a wire rack on top of a baking sheet. Sprinkle approximately ¼ cup brine mixture over each filet to coat thoroughly. Place in refrigerator for 1-2 hours before smoking. Place leftover brine mixture in a sealable bag or container to store in your pantry for next time.
3. Pre-heat the smoker for indirect heat smoking at 225° F with a water bath and wood chips.
4. Remove filets from refrigerator and dry off any moisture with paper towels.
5. Once the smoker reaches 225° F, place filets skin-side down directly on the racks in the smoker and cook until the internal temperature reaches 140° F (approximately 30-45 minutes).
2 Salmon or Lake Trout Filets
1/2 cup Peanut Oil
2 Tbsp brown sugar
1 Tbsp Soy Sauce
1/2 Tbsp Lemon Juice
1/2 tsp Ground Ginger
1. Mix marinade ingredients in a small bowl.
2. Pour marinade into a glass baking dish.
3. Place filets skin side up in glass dish and place in refrigerator for 1 hour.
4. Grill or broil skin side down for 20 minutes
Although pickled pike recipe variations are more abundant than the white spots on a northern, this basic one will point you in the right direction and you can tweak it as you see fit. Best way to serve it is on a Ritz cracker. One word of caution, however. Pike can harbor small, wormlike forms of a parasite called the broad fish tapeworm. When eaten by humans, these wormlike forms can grow into adult tapeworms. The pickling process will not kill these parasites. To be safe, freeze your fish for at least 48 hours before pickling.
1 average-sized pike
1 Cup pickling salt
1 Quart white vinegar
2 Cups sugar
4 bay leaves
1 Tbsp. whole allspice
2 tsp. whole mustard seed
1 tsp. whole cloves
1 tsp. whole peppercorns
½ lemon, sliced
White onion, sliced
1. Fillet an average-sized pike to remove scales. You can leave the rib and Y-bones in the fillet; they will dissolve naturally. Cut fish into bite-sized pieces.
2. In a glass or plastic bowl, dissolve pickling salt in a quart of water and add fish. Soak for 24 hours.
3. Drain the water without rinsing fish. Add a quart of white vinegar to fish and soak for 24 additional hours. Drain, reserving two cups of white vinegar.
4. In a nonreactive saucepan, add reserved vinegar, ½ cup of water and sugar. Boil to reduce sugar. Add spices. Allow to cool.
5. Layer fish, lemon and onion slices in two 1-quart Mason jars. Cover with sugar and spice solution. Seal tightly.
6. Refrigerate for 72 hours. Serve fish on Ritz cracker