Thread: Smoking recipes

Whats your smoking recipe? Ive only ever used the sawdust and thats it. Heard of brown suger and honey etc thinking of trying something different

Depends on what you are about to smoke . Hot smoke ? Cold smoke ? Lots of variables

for trout and other fish 50/50 salt and brown sugar liberally applied and left to drain for at least 12hrs.... then pat dry and smoke

I have a hot smoker and a cold smoker

Fish usually

Hot Smoking Wet Brine
By volume:
• Water: 2
• Soy sauce: 1
• Brown sugar: 1


Cold Smoked Trout
1. Cure fillets for 24 hours in salt (50%) and white sugar (50%).
2. Rinse fillets, dry with paper towel and air dry in fridge for 3 hours.
3. Cold smoke trout for 6 hours.
4. Wrap fillets in Gladwrap and leave in fridge overnight.
5. Remove pin bones and slice thinly.

Its really important to pat the meat / fish / whatever dry then leave in the fridge uncovered to develop a slightly tacky surface. Its called creating a pellicle , which just means the smoke will adhere to the outside of the meat better.

I have used manuka , pohutukawa , cherry , apple , walnut , mesquite , all sorts of sawdust. My favourite is definately manuka but your expeirence may differ

I just use manuka. Sausages actually come up good cold smoked and then cook them

How much sugar do you usually put on a thick coating or more an even sprinkle

Just a med dusting. The salt draws out moisture. Sugar cancels the salt taste.

Ms bunny and ms porky , justvb4vtheir illicit affair , 3 hrs cold smoked
on cherry , now fod the wrap , and final cook , ms bunny spend 24 hrs in a brine 1 part( part= tbspoon) 2salt,1/2 part sugar 5 decent size garlic gloves - optional extra juniper berries( worth it)
20g of garlic

Final wrap and cook coming up