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Smoked fish Recipe

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This recipe for Smoked fish, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Taylor
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
gallon warm water
1 tbsp. black pepper
1 tbsp. garlic powder
2 cups brown sugar
cup non-iodized salt
1 tbsp. mace
1 tbsp. allspice
Fish

Directions:
Directions:
Dissolve the salt in the warm water and stir in other ingredients. Pour over the fish in a non-metallic covered container or large plastic bag and refrigerate for at least 4 hours preferably overnight. Remove fish and rinse thoroughly, then pat dry with a paper towel and allow to air dry for a couple of hours before placing on the grill or smoker.

Number Of Servings:
Number Of Servings:
As much as you want
Preparation Time:
Preparation Time:
At least 4 hours
Personal Notes:
Personal Notes:
Any oily fish such as king mackerel or Spanish mackerel or dry fish such as sailfish, wahoo, cobia or mullet will work for this recipe.

 

 

 

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