maple sugar smoked fish
Maple Sugar Smoked Fish To smoke fish, Native Americans constructed a tepee made of crossed sticks covered with birch bark. Fish were hung, head down, from the top of the tepee ove...
Ingredients
- 4small brook trout or chubs,
- 1/2cupkosher or sea salt
- 1cupmaple sugar or brown sugar
- 1teaspooncoarsely-ground black pepper
- 1/2teaspooncrushed bay leaf
- 2to 3 cups maple, pecan or hickory wood chips
Directions
- 1
Maple Sugar Smoked Fish To smoke fish, Native Americans constructed a tepee made of crossed sticks covered with birch bark
- 2
Fish were hung, head down, from the top of the tepee over a smoky wood fire built in a bucket or kettle below
- 3
Canvas can be substituted for the birch bark
- 4
4 small brook trout or chubs, about 1/2 pound each 1/2 cup kosher or sea salt 1 cup maple sugar or brown sugar 1 teaspoon coarsely-ground bl
- 5
mix salt, maple sugar, pepper and bay leaf
- 6
Pat fish dry and rub inside and out with seasoning mixture
- 7
Place fish in a cool, dry place for about 1 hour
- 8
Rinse fish and hang from the gills in a cool, dry, breezy place to air-dry for about 30 minutes