Pork Belly
Moderator
My son brought home a couple of trout and asked that I smoke them.
Both fish were gutted and the gills removed. I mixed up a 50/50 blend of Kosher salt and Coconut sugar. After a generous application of the cure the fish rested in the fridge in a zip top bag for three hours.
After rinsing well the fish were dried with paper towels and propped open with bamboo skewers. I rested the fish in the fridge overnight on a wire rack.
Smoking was at 170 for two hours over 2 handfuls of pecan chips, with the fish hung by the head. After two hours the fish would easily flake.
Both fish were gutted and the gills removed. I mixed up a 50/50 blend of Kosher salt and Coconut sugar. After a generous application of the cure the fish rested in the fridge in a zip top bag for three hours.
After rinsing well the fish were dried with paper towels and propped open with bamboo skewers. I rested the fish in the fridge overnight on a wire rack.
Smoking was at 170 for two hours over 2 handfuls of pecan chips, with the fish hung by the head. After two hours the fish would easily flake.