How to cook Sugar Smoked Walleye
- 6 walleye fillets (about 8 ounces each), skin on
- 16 1/2 cups apple juice
- 3/4 cup canning or pickling salt
- 1/2 cup plus 1 tablespoon packed brown sugar
- 4 to 6 cups cherry wood chips
- 1 teaspoon maple syrup
- 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.
- 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 100°F. 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 180°F.
- 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.
The Sugar Smoked Walleye recipe easy to cook and so good!
This recipe for Sugar Smoked Walleye serves/makes: 6 servings
The Sugar Smoked Walleye recipe and the pictures are adopted from The Water’s Bounty.
Main Ingredient: Walleye
Preparation Method: Smoked