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Smoked Mullet Australia. Smoked fish can be served either warm or at room temperature. Stir until the salt is dissolved. Disposable turkey roasting pans from the supermarket are great for brining the fish.
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Smoked mullet and cole slaw over fried cracklin cornbread cakes. Cup pork cracklins hot oil or bacon grease for frying. 5 pounds mullet butterfly fillets 1 gallon water 1 pound hickory branches or chips 2 quarts water 1 cup salt make a brine solution by combining 1 gallon of water and salt real salt. Naturally this is the best part of the steps.
1 2 cup milk or buttermilk.
Smoked mullet and cole slaw over fried cracklin cornbread cakes. Cup pork cracklins hot oil or bacon grease for frying. Recipe by smokai ingredients 2 x large mullet brining wet cure 80 per cent brine 1 litre water 200g non iodised sea salt 100g soft brown sugar optional ingredients for fish brines bay leaves finley chopped onion dill fresh and dried crushed black pepper corns crushed garlic fresh or dried chillies crushed fennel seeds. You can serve your mullet just as it is with some lemon wedges and some toasted baguette slices. 1 half of a larger mullet or 1 whole medium smoked mullet per person.
Smoked Mullet Australia. Naturally this is the best part of the steps. Recipe by smokai ingredients 2 x large mullet brining wet cure 80 per cent brine 1 litre water 200g non iodised sea salt 100g soft brown sugar optional ingredients for fish brines bay leaves finley chopped onion dill fresh and dried crushed black pepper corns crushed garlic fresh or dried chillies crushed fennel seeds.
