SMOKED KOKANEE RECIPE AND INSTRUCTIONS
Step One: prepare Bridge Lake kokanee for the smoker (normally we use 22 smaller kokanee per batch. 10 Bridge Lake kokanee is about the same as 22 smaller 14 inch kokanee).
1. Fillet kokanee and remove bones.
2. Sprinkle each fillet evenly with sea salt.
3. Cover each fillet gently with demerits sugar (brown sugar) and pat gently.
4. Place fillets in the fridge for a minimum of 12hrs (these thicker fillers to brine longer).
Step Two: prepare kokanee fillets for the smoker.
1. Remove fillets from the fridge.
2. Rinse brown sugar/salt brine off each fillet.
3. Place each fillet on a smoker rack.
4. Allow fillets to air dry and form a pellicle.
5. Pre-heat smoker to 180 degrees or desired temperature and fill with kokanee fillets.
Step Three: cook kokanee fillets in smoker and vaccum seal.
1. Cook kokanee desired temperature. Low and slow is best. This batch was cooked from high to low.
2. Choose your favourite wood chip flavour
3. Remove kokanee from smoker and place in oven at 350 degrees if needed.
4. Bring internal temperature to a minimum of 160 degrees for 20 minutes.
5. Remove from oven and let fillets cool down (these could have cooled down some more).
6. Vacuum seal for freshness (double seal each end and make sure seal is clear of oils from the kokanee)
7. Eat fresh if stored in the fridge or freeze for the near future.