Ingredients

• Kahwai 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. Using Alder flavoured Bisquettes smoke/cook for 3 – 4 hours depending on thickness of fillets with vent wide open.
2. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.