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SMOKED CATFISH
After a day of fishing you may have a few extra catfish lying around. Why not toss them in the smoker? All you need is some salt, cold water, black pepper, and you’re good to go for serving these up for lunch or dinner.
Servers:
4
Preparation Time:
10 minutes
Estimated Smoke Time:
1 Hour
Smoke Temp:
225°F
Heat Source:
Charcoal, Wood Chips
Ingredients:
- 2 lbs of catfish fillets
- 1 quart of cold water
- 1 cup non-iodized salt
- Coarse black pepper
Directions:
1 Stir salt and water together until the salt has dissolved. Place the fillets in a freezer safe bag. Add in the brine you just made, and place the fillets in the fridge for an hour.
2 Take the catfish fillets out of the bag and give them a rinse. Be sure to pat them dry.
3 Add coarse black pepper to each side of the fillets. Press your black pepper into the fish so it won’t fall off while smoking.
4 Smoke the catfish.
5 Once the flesh begins to flake, the fish is done.
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