….so I pulled a nice coho out of the freezer and filleted it along with a looper and they are now bathing in my own cure before the smoker gets fired up on Weds am.
1 cup Morton’s Tenderqwik
1 cup of brown sugar
black pepper to taste
Rub both the skin and meat side of each fillet with the cure mixture and lay them in a cake pan skin side down to allow the cure to go thru them. Keep them cold or refrigerated while the cure works. Once coated the fillets can be stacked if need be. When the smoker gets started after two days of curing, rinse the fillets under cold running water and dry on paper toweling. Give the smoker racks a shot of pam , lay the fillets on the racks skin side down and smoke for however long you like to smoke your fish. When I am happy with the amount of smoke on the fish and the smoker stops putting out smoke, the charcoal pan gets pulled and the smoker gets closed back up and the fish are allowed to cool in the smoker cabinet. They won’t get mushy doing it this way.
