Did I say SMOKED - Oooops I forgot to add the smoke wood - doh!! Dry brined with added Maple glaze powder and drizzled Maple syrup when ready. Anyway it was delicious. I did note that the temp from the Meater probe may be a bit off as the fish is thin - well it was spot on - thanks Meater. Chef knife from Japa Knives - see link below.
Dry brine
1 spoon salt
1/2 spoon black pepper
1 spoon brown sugar - I use a mix of brown and white
1 teaspoon garlic powder (or 4 fresh crushed garlic cloves)
1 spoon Maple glaze powder
Wet brine option
1/2 cup salt
1/8 cup black pepper
1/2 cup brown sugar - I use a mix of brown and white
1 spoon garlic powder (or 12 fresh crushed garlic cloves)
1/2 cup Maple glaze powder
Water to cover fish - about 2 Lt.
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Facebook Biltong page: [ Ссылка ]
Facebook BBQ / Smoking group [ Ссылка ]
Meater Probes available (15% discount use code BILTONG15)
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All my meat is from: [ Ссылка ]
Knives from Japa Knives 10% discount: [ Ссылка ]
