Maple Sugar Smoking Rub Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SPIRIT OF THE HARVEST
1/2 cup: Salt, coarse
1 cup: Sugar, maple
1 tsp: Peppercorns,
Directions:
Brown sugar can be substituted for maple sugar.
Coarsely grind peppercorns. Mix all ingredients.
Pat meat or fish dry and rub inside and out with seasoning mixture. Place
in cool, dry place for about 1 hr. Place wood chips in water to soak.
Smoke until done.
If you do not have a smoker or wish to build the traditional Indian one
described here, improvise by building a charcoal fire with all vents open.
While fire is burning down, loop a piece of kitchen string under gills of
each trout. Bring ends of string through vent holes of grill cover and tie
so that fish are suspended from lid and tails remain at least 6" above
coals. When coals have burned down and are covered with white ash,
sprinkle 1/3 of damp wood chips over fire and place on grill. Smoke trout
for about 1 hour, adding more damp wood chips every 15-20 minutes to keep
up smoke. Remove fish and serve hot or at room temp. Refrigerated, smoked
fish will last about 1 week.
Posted on GEnie by THE-MCGILLS [JOHN__CARRIE], Sat Sep 19, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
Source from luhu.jp
Coarsely grind peppercorns. Mix all ingredients.
Pat meat or fish dry and rub inside and out with seasoning mixture. Place
in cool, dry place for about 1 hr. Place wood chips in water to soak.
Smoke until done.
If you do not have a smoker or wish to build the traditional Indian one
described here, improvise by building a charcoal fire with all vents open.
While fire is burning down, loop a piece of kitchen string under gills of
each trout. Bring ends of string through vent holes of grill cover and tie
so that fish are suspended from lid and tails remain at least 6" above
coals. When coals have burned down and are covered with white ash,
sprinkle 1/3 of damp wood chips over fire and place on grill. Smoke trout
for about 1 hour, adding more damp wood chips every 15-20 minutes to keep
up smoke. Remove fish and serve hot or at room temp. Refrigerated, smoked
fish will last about 1 week.
Posted on GEnie by THE-MCGILLS [JOHN__CARRIE], Sat Sep 19, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
Source from luhu.jp