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One and Only Official Minnesota Firewood, LLC Waiting to
Serve You! |
| All Wood is Bug and
Disease Free and is Heat Treated and Kiln Dried |
We have regular routes with our
trucks to:
Wisconsin, Minnesota, Iowa, Nebraska, South & North
Dakota
Delivery outside the above area is by Common Carrier
(800) 893-9090 •
info@premiumfirewood.biz |
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| Kiln dried
Hickory, Oak, Maple, White Papered Birch, Alder, Apple, Cherry,
Pecan, Mesquite Firewood |
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Recipies Using BBQ Cooking Wood |
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| Sonny’s Smoked Fish |
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* dark brown sugar
* rock salt
* fish (cut into smoking size pieces )
* Optional (Garlic salt, Old Bay spice, Jalapeno juice and
peppers) |
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Electric smoker
Wood chips (cherry, apple, hickory) use one or mix. |
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| Brine: |
| Layer the fish, skin side down in container. Liberally
sprinkle a handful and half of rock salt. Spread 2 hefty
handfuls of dark brown sugar over the fish (add optional
ingredients if desired). Repeat the process of layering fish
and brine until the container is 3/4 full of fish. This will
allow for the expansion of fluid from the fish. Keep in a
cool, dry place as in a refrigerator. Check after one day to
see if it is to your taste and ready for smoking. |
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| Smoking Process: |
| After pulling fish out of the brine, rinse lightly with
tap water in container. Place fish in smoker skin side down.
Try to have continuity of size and thickness of fish. Have
your desired wood chips already in place. Smoke for 25 to 30
minutes. Let cool down for 15 to 20 minutes (unplug smoker).
Repeat, adding wood chips as needed. Sample 2nd smoking
after it’s cool down phase. If not to desired taste,
smoke a third time. Thicker pieces will need more cycles of
smoking and cooling down. (possibly up to 5 cycles).
Remember to smoke the fish, don't cook it!! If the fish is
to be frozen after smoking, it may become somewhat drier in
taste. Experiment with small quantities to familiarize
yourself with the smoking process. |
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