I've just done my first wet brine and it came out great. 2/3 cup mayonnaise. Mar 24, 2015 Borrowed my mates smoke box. Just used the bradley recipe although it did take a lot longer than in the book - eventually 10 hours of smoking before it looked right. Worcestershire sauce. In about 30 minutes I will partake of smoked fish pie. 1/8 tsp. Place trimmed fish in the brine mixture and leave in the fridge overnight. Pulled it from the brine tonight. Chopped celery. Personally I like to marinate mine with lots of spice, pepper Stores well in the freezer in Foodsaver vacuum bags Smoked Fish Dip/ Spread 4 ozs. Garlic Power 1/4 tsp. 2/3 cup cream cheese that is room temp. 2 tablespoons sweet relish. Cover fillet with brine. We love this Smoked Kingfish dip. There are several excellent recipes for brine for king mackerel as well as recipes for smoked kingfish dip. Cover bottom of non-reactive dish with layer of brine. Use powdered spices. While brining get the smoker and wood chunks ready. Made up mixture of thyme, brown sugar, golden syrup and maple syrup. Dried on tea towel. 3 handfulls of manuka and 1 of apple sawdust Hot smoked End result well 1/3rd of it yum yum yum 1 tsp fresh lemon juice. DRY RUB Mix all together and blitz in a food processor, rub generously over fish before it goes in the smoker. 2 pounds Smoked Kingfish. 4:1 brown sugar to kosher salt. Cream Cheese 2 ozs Mayonnaise 2 ozs Sour Cream 4 ozs Smoked Fish 1/4 tsp. We will cut it up into large chunks about the size of your hand so that they cook evenly and you smoke them skin down. BRINE MIX Add all ingredients together and mix well. Reactions: fisherman93. Take out rinse well pat dry, season with whatever you like. Previously used the same method as I did with marlin with dry rubbing cure on. Place in fridge for 6-8 hours. Minced onion. Smoke kingfish at 50 degrees C … Place the chunks around the smoker to evenly cook and cover the chunks. 2 tablespoon fresh chopped parsley . Gotta love it. Place fillet on Brine. Lightly coat the smoker racks with olive oil and get the brined King. 1 tablespoon Yellow Mustard. Onion Powder Salt and pepper to taste, I use none 1/8 tsp. When smoked properly the skin will peel right off. the brine: 10 cups of water 1/2 cup kosher salt 1 cup brown sugar 2 2"sprigs of Rosemary fresh dill ... Do a search for smoked kingfish. Try a dry brine. 2 tsp. Let brine 1 hour. Garlic, onion, black pepper, etc. With parties during the holidays, the best appetizer you can do is a smoked fish dip. The air drying process sets the glaze which is called pellicle and is the key in any quality smoked meat. Add another layer of fish cover repeat as needed. 2 tsp. 1 clove garlic minced.