Maple Cured Smoked Kingfish Recipe
Ingredients
Sliced Kingfish fillets
Bradley Maple cure
Maple syrup
Preparation
Lightly sprinkle Bradley Maple cure over fish fillets
Rub in Maple syrup on fillets and refrigerate overnight
Smoking Method:
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour.
Raise temperature to 160°F (71°C), using maple flavored bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
Maple
Wood
With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
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