0.0 – 0 reviews • Easy Lunch Recipes
| Level: |
Easy |
| Total: |
3 hr 50 min |
| Prep: |
20 min |
| Inactive: |
30 min |
| Cook: |
3 hr |
| Yield: |
4 servings |
Ingredients
- 24 smelt, cleaned with head and tails left on
- 1 cup apple cider vinegar
- 1/2 cup kosher salt
- 1/2 cup sugar
- 1 garlic clove, halved
- 1 teaspoon juniper berries
- 1 teaspoon allspice berries
- 1/2 teaspoon whole black peppercorns
- 2 to 3 sprigs fresh dill
- 1 pound ice
Instructions
- Rinse the smelt in cool running water. Set aside.
- Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon ziptop bag along with the smelt. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour.
- Remove the smelt from the brine, rinse and pat dry. Place them onto a paper towel lined sheet pan, layering with paper towels in between if they won’t fit in one layer. Allow to dry in the refrigerator overnight.
- The next day, place the smelt onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat as needed and cook for approximately 3 hours or until desired level of doneness.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
113 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
0 g |
| Sugar |
25 g |
| Protein |
0 g |
| Cholesterol |
0 mg |
| Sodium |
465 mg |