Maple Cured Smoked Kingfish Recipe
Indulge in the smoky and sweet flavors of this delicious Kingfish recipe. With a blend of Bradley Maple cure and Maple syrup, these fillets are perfectly smoked and packed with flavor.
Sliced Kingfish fillets
Bradley Maple cure
Lightly sprinkle Bradley Maple cure over fish fillets
Rub in Maple syrup on fillets and refrigerate overnight
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour.
Raise temperature to 160°F (71°C), using maple flavored bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.