Biloxi Bacon (Smoked Mullet with Cane Syrup Glaze)

Name: Biloxi Bacon (Smoked Mullet with Cane Syrup Glaze)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon water, plus 1 gallon; 1 1/2 cups salt; 3/4 cup firmly packed light brown sugar; 3 tablespoons coarsely ground black pepper; 2 tablespoons dried thyme; 8 bay leaves; 1/4 cup hot pepper sauce; 4 (1-pound) mullets, cleaned and heads removed, or catfish; 1 large yellow onion, coarsely chopped; 1 tablespoon whole black peppercorns; 3/4 cup cane syrup; 3 tablespoons minced shallots; 2 sprigs fresh thyme; 3/4 teaspoon ground black pepper; 1 to 2 teaspoons vegetable oil

Servings: persons

1 gallon water, plus 1 gallon
1 1/2 cups salt
3/4 cup firmly packed light brown sugar
3 tablespoons coarsely ground black pepper
2 tablespoons dried thyme
8 bay leaves
1/4 cup hot pepper sauce
4 (1-pound) mullets, cleaned and heads removed, or catfish
1 large yellow onion, coarsely chopped
1 tablespoon whole black peppercorns
3/4 cup cane syrup
3 tablespoons minced shallots
2 sprigs fresh thyme
3/4 teaspoon ground black pepper
1 to 2 teaspoons vegetable oil

1
In a large container, combine 1 gallon of water, the salt, brown sugar, ground black pepper, dried thyme, bay leaves, and hot pepper sauce.
2
Stir until the salt and sugar are dissolved.
3
Add the fish, cover with plastic wrap and refrigerate for 48 hours.
4
Soak wood chips of your choice in a bucket of water for 2 to 3 hours, then drain.
5
Prepare a home smoker according to the manufacturer's directions and place the soaked chips in the bottom tray.
6
In the upper container of the smoker, combine the remaining 1 gallon water, onions, and peppercorns.
7
Cover the smoker and let the fire burn for 30 minutes.
8
In a small saucepan, make a glaze by combining the cane syrup, shallots, thyme, and ground black pepper.
9
Cook over medium heat until reduced in volume by 25 percent.
10
Remove from the heat and let cool.
11
Lightly coat the grill with vegetable oil.
12
Remove the fish from the brine and pat dry inside and out.
13
Paint both sides of each fish with the reduced glaze.
14
Place on the grill above the water and cook, covered, until crisp and the skin is dry, about 1 hour to 1 hour and 15 minutes, turning once.
15
Remove from the smoker and serve either hot or chilled, as desired.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 gallon water, plus 1 gallon, 1 1/2 cups salt, 3/4 cup firmly packed light brown sugar, 3 tablespoons coarsely ground black pepper, and more.

Yes, Biloxi Bacon (Smoked Mullet with Cane Syrup Glaze) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!