Wood Pellet Grill and Smoker Cookbook: Complete Guide for Making Tasty BBQ, The Book Includes Recipes for Smoking Meat, Fish, Game and Vegetables by Paul Rodgers

Author:Paul Rodgers [Rodgers, Paul]
Language: eng
Format: azw3
Published: 2020-05-10T00:00:00+00:00

Instructions

Start by gutting and washing the sardines; then remove the backbone and the ribs

Make the brine by putting all the ingredients above except for the sardines in a pot; then bring the mixture to a boil and turn off the heat after that

Stir your ingredients to combine; then cover and let come to the room temperature

When the brine is perfectly cool, submerge the sardines in it in a large, covered and non-reactive container.

Let the sardines soak in the refrigerator for about 12 hours or for an overnight

Take the sardines out of the brine; then rinse under the cold water quickly and pat dry.

Let dry over a rack in a cool place for about 30 to 60 minutes

Be sure to turn the fish over once; then once the sardines look dry to you; place them in a smoker as far away from the heat as possible.

Smoke the sardines for about 4 to 5 hours over almond wood

Serve and enjoy your dish!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.