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Old 04-12-2021, 01:52 PM   #9
Capt Glenn
Ten Point
 
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Join Date: Jan 2008
Location: Middle Coast
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I do the same thing with redfish. I take skinless fillets and cure them first. Basically 2 parts brown sugar, 1 part kosher salt. I also add some dill, red pepper and garlic. Mix well and coat the fillets heavily. Put them in a plastic lidded container in the fridge. Turn every 12 hours or so and I usually leave them curing for 2 days. Then I rinse really well in cold water and put on wire racks in the fridge to dry and for them to form a pellicle. Then put them on the smoker and smoke them. When done take those fillets and flake them up, break them up and make a dip as described above. The cured smoked fish freezes well so I usually do 6 or 8 fillets at a time and have enough for a number of batches of dip.
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