Ingredients

• Kahawai Fillets with skin on
• Bradley Demerara Cure
• Brown Sugar or Maple Syrup
• Garlic powder

Preparation

1. Lightly Sprinkle Bradley Demerara cure over fish fillets
2. Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
3. Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
2. Dry at 60°C (140°F) with no smoke until the surface is dry. This will require at least one hour.
3. Raise temperature to 71°C (160°F), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
4. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.

Recipe compliments of Bradley Canada