Fans of tequila should try this recipe. Due to the misting of the alcohol, the flavor of tequila shows through in the final product. Just don’t smoke the worm!
INGREDIENTS
- 5 cups water
- 3/4 cup rock salt
- 1 cup tequila
- 1 cup brown sugar
- 1 limes, thinly sliced
- 1 tablespoon garlic, minced or sliced
- 2 teaspoons white pepper
- Additional tequila for spray bottle
- White sugar for sprinkling
INSTRUCTIONS:
- Mix the ingredients in a large bowl with a wire whisk until sugar is dissolved. 2.
- Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat.
- Place a weighted plate on top of the fish to frilly submerge all fillets.
- Soak fish in brine 3-4 hours.
- Generously spray the fish with tequila and sprinkle a layer of white sugar on top.
- Smoke to desired texture. Cooking time varies from 3-10 hours, depending on the smoker, volume of fish being smoked and outdoor conditions. Check frequently so as not to overcook.
40 recipes are shown in Tiffany Haugen’s cook book Smoking Salmon and Steelhead get your copy today. CLICK HERE TO ORDER