This is the second time I’ve smoked Goldeyes in my electric
Masterbuilt smoker. I used a different recipe than the last time. After
freezing them for about 2 months I thawed them overnight in the fridge. In the
morning I washed them well, dried them with paper towels, then I rubbed them
with coarse salt and a liberal dose of garlic powder. I left them in a cooler
for 2 1/2 hours to cure. Then I rinsed them well and patted them dry with a
paper towel.
I dried them on a rack in a cool room for about 1 hour until
the skin glazed over and felt tacky.
In the meantime I preheated my smoker for 45 minutes,
following instructions that came with the smoker.
After tying pieces of twine around the tails of the Goldeye
I hung them with hooks from the top rack
in the smoker. I smoked them for 2 hours at 200 F. Once the smoker shut itself
off I still left the fish in the smoker for another 30 minutes for everything
to cool down before I opened the door and removed them from their hooks. The fish
were smoked a beautiful golden color. I put them onto a grill on a cookie sheet
and left them in the cold garage (at a temperature of about 10 F) until they
were cold to the touch, about 45 minutes.
We had the two largest for supper and they tasted as delicious as they
look on these pictures:
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