Brined and Smoked Smelts Recipe

Name: Brined and Smoked Smelts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 smelts, cleaned with head and tails left on and other fins removed; 1 cup apple cider vinegar; 1/2 cup kosher salt; 1/2 cup sugar; 1 garlic clove, halved; 1 teaspoon juniper berries; 1 teaspoon allspice berries; 1/2 teaspoon whole black peppercorns; 2 to 3 sprigs fresh dill; 1 pound ice

Servings: persons

24 smelts, cleaned with head and tails left on and other fins removed
1 cup apple cider vinegar
1/2 cup kosher salt
1/2 cup sugar
1 garlic clove, halved
1 teaspoon juniper berries
1 teaspoon allspice berries
1/2 teaspoon whole black peppercorns
2 to 3 sprigs fresh dill
1 pound ice

1
Rinse the smelts in cool running water.
2
Set aside.
3
Place all of the remaining ingredients, except the ice, into the electric kettle.
4
Bring to a boil.
5
Add the ice and stir until the mixture is cooled.
6
Transfer the liquid to a 1-gallon resealable bag along with the smelts.
7
Seal and place in a container so that all of the fish are in the brine.
8
Place in the refrigerator for 30 minutes to 1 hour.
9
Remove the smelts from the brine, rinse and pat dry.
10
Place the smelts onto a paper towel-lined sheet pan, layering with paper towels in between if they won't fit in 1 layer.
11
Allow to dry in the refrigerator overnight.
12
The next day, place the smelts onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker.
13
Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat, as needed, and cook for approximately 3 hours or until desired level of doneness.

147

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 24 smelts, cleaned with head and tails left on and other fins removed, 1 cup apple cider vinegar, 1/2 cup kosher salt, 1/2 cup sugar, and more.

Yes, Brined and Smoked Smelts falls under the General 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.

Brined and Smoked Smelts

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