"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

FLORABAMA BACON (SMOKED MULLET WITH CANE SYRUP GLAZE) Recipe

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This recipe for FLORABAMA BACON (SMOKED MULLET WITH CANE SYRUP GLAZE), by , is from Jerry Cummings Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
SEPTEMBER

Category:
Category:

Ingredients:  
Ingredients:  
2 GALLONS WATER SEPERA TED
1 1/2 CUPS SALT
3/4 CUP FIRMLY PACKED LIGHT BROWN SUGAR
3 TABLESPOONS COARSELY GROUND BLACK PEPPER
2 TABLESPOONS DRIED THYME
4 BAY LEAVES
1/4 CUP HOT PEPPER SAUCE
4 1 LB MULLETS CLEANED WITH HEADS OFF
1 LARGE YELLOW ONION
1 TABLESPOON WHOLE BLACK PEPPERCORNS
3/4 CUP CANE SYRUP
3 TABLESPOONS MINCED SHALLOTS
2 SPRIGS FRESH THYME
3/4 TEASPOONS GROUND BLACK PEPPER
1 1/2 TEASPOONS OLIVE OIL

Directions:
Directions:
Even I can throw a net good enough to catch mullet in September, so you should be able to get some good fresh fish for this dish.
In a large container, combine 1 gallon of water, the salt, brown sugar, ground black pepper, dried thyme, bay leaves, and hot pepper sauce.
.Stir until the salt and sugar are dissolved. Add the fish, cover with plastic wrap and refrigerate for 48 hours.
Soak wood chips of your choice in a bucket of water for 2 to 3 hours, then drain. Prepare a home smoker and place the soaked chips in the bottom tray.
In the upper container of the smoker, combine the remaining 1 gallon water, onions, and peppercorns.Cover the smoker and let the fire bum for 30 minutes.
In a small saucepan, make a glaze by combining the cane syrup, shallots, thyme, and ground black pepper. Cook over medium heat until reduced in volume by 25 percent.
Remove from the heat and let cool.
Lightly coat the grill with oil. Remove the fish from the brine and pat dry inside and out. Paint both sides of each fish with the reduced glaze. Place on the grill above the water and cook, covered, until crisp and the skin is dry, about 1 hour, turning once.
Call me then remove from the smoker and serve hot or cold.




 

 

 

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