| SUGAR SMOKED WALLEYE |
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6 (8 oz.) walleye fillets, skin on
4 to 6 cups cherry wood chips
1 tsp. maple syrup
4 to 6 cups cherry wood chips
1 tsp. maple syrup
161�2 cups apple juice
3�4 cup canning or pickling salt
1�2 cup plus 1 T. packed brown
sugar
3�4 cup canning or pickling salt
1�2 cup plus 1 T. packed brown
sugar
In 5-quart glass or plastic container, combine 8 cups apple juice, 3�4 cup pickling salt and 1�4
cup brown sugar. Stir until salt and sugar are dissolved. Add fillets to brine. Cover and refrigerate
12 hours overnight.
Place wood chips in large mixing bowl. Cover with water. Soak chips 1 hour. Drain and discard brine
from fillets; rinse with water. Pat dry and arrange fillets on cooling racks. Air dry 1 hour or until
fillets are shiny and dry.
cup brown sugar. Stir until salt and sugar are dissolved. Add fillets to brine. Cover and refrigerate
12 hours overnight.
Place wood chips in large mixing bowl. Cover with water. Soak chips 1 hour. Drain and discard brine
from fillets; rinse with water. Pat dry and arrange fillets on cooling racks. Air dry 1 hour or until
fillets are shiny and dry.
| By: NAFC Member Joel Bednar |
Place oven thermometer in smoker. Add 8 cups apple juice and 1�4 cup brown sugar to water pan
in smoker. Heat wet smoker with filled water pan 20 minutes or until temperature registers 100ËšF.
Spray smoker racks with nonstick cooking spray. Arrange fillets on prepared racks, spacing at least
1�2 inch apart. Drain and discard water from wood chips. Smoke fillets with wet chips according
to smoker manufacturer’s directions (2 to 3 hours) or until fish flakes easily with fork and
internal temperature registers 180ËšF.
In 1-quart saucepan, combine 1�2 cup apple juice, 1 tablespoon brown sugar and 1 teaspoon maple
syrup. Cook over medium heat 2 to 3 minutes or until mixture is hot and sugar is dissolved, stirring
frequently. Brush glaze over fillets. Continue smoking 30 minutes to 1 hour, or until glaze is set.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.
in smoker. Heat wet smoker with filled water pan 20 minutes or until temperature registers 100ËšF.
Spray smoker racks with nonstick cooking spray. Arrange fillets on prepared racks, spacing at least
1�2 inch apart. Drain and discard water from wood chips. Smoke fillets with wet chips according
to smoker manufacturer’s directions (2 to 3 hours) or until fish flakes easily with fork and
internal temperature registers 180ËšF.
In 1-quart saucepan, combine 1�2 cup apple juice, 1 tablespoon brown sugar and 1 teaspoon maple
syrup. Cook over medium heat 2 to 3 minutes or until mixture is hot and sugar is dissolved, stirring
frequently. Brush glaze over fillets. Continue smoking 30 minutes to 1 hour, or until glaze is set.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.