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Cookbook 5-24

-going to smoke some crappie in an electric smoker, need a good brine

“Smoked Fish Brine”

For the Brine
4-5 pound fillets, skin on
4 cup warm water
1 cup soy sauce
3/4 cup brown sugar
1/4 cup sea salt
3/4 tablespoon granulated garlic

Mix ingredients together in a large bowl until sugar and salt are dissolved. Let cool to room temperature. Pour the brine over fillets, making sure they are covered. (Tip) Be sure to let brine cool completely before adding fish. Additionally, use a container large enough to hold all of the brine and fish comfortably. Cover and marinate in the refrigerator for a minimum of 6 hours. Remove fillets from brine, pat dry with paper towels. (Tip) Discard brine after use. While your smoker heats, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish.


2 Quarts water
1 cup brown sugar
1 cup apple juice
1/2 cup kosher salt
1 cup soy sauce
3/4 teaspoons fresh ground black pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1 teaspoon Lawry’s seasoning salt
4-5 Dashes hot sauce (Tabasco Sauce)

In a 3 gallon food safe bucket combine all of the ingredients and stir to dissolve the salt(s).
Brine your fish for 6-8 hours in thin chunks or average filets. You could go 10-12 hours if you were going to brine a whole fish in the refrigerator.
Remove the fish from the brine and place on your smoking racks with air circulating around them. This will allow the fish to obtain a glaze.
This brine makes enough to cure 12-15 three pound trout or salmon.
Set your smoker at 200 degrees and let it smoke for 2 hours so the fish reaches a internal temp of 160 degrees F. The fish should hold this temp of 160 degrees F for at least 30 minutes to ensure any nasty parasites might meet their demise.


“Strawberry Pie”

baked pie shell
quart of strawberries, sliced and washed
3 T. strawberry jello
1 c. sugar
1 c. water
3 T. corn starch
Put in a sauce pan and cook over medium heat, stir and cook until clear. Let it cool. Pour over the berries in the baked pie shell. Refrigerate. Top with Cool Whip as you serve it.

Janet Westhoff, Glasgow

“Strawberry Pie”

3 c. fresh strawberries
1/2 c. water
1 c. sugar
2 1/2 T. cornstarch
1 T. butter
red food coloring

Wash and drain the strawberries. Save 1 cup of the prettiest berries. For the glaze, slice the remaining 2 cups of berries. Mash them and bring them to a boil with the water, sugar, and cornstarch until clear, about 3-5 minutes. Add the butter and red food coloring. Spread the remaining berries on the bottom of a ready baked crust. Pour the cooked glaze over the berries. Top with Cool Whip or whipped cream.

Laura Van Houten (from our 3rd KWIXland Cookbook)

“Strawberry-Rhubarb Pie”

1 pint strawberries, sliced
2 c. rhubarb, chopped
1 c. sugar
3 T. cornstarch
1/2 tsp. salt
1 double crust pie crust

Combine strawberries, rhubarb, and sugar for one hour. Drain the juice and mix with cornstarch and salt in sauce pan over medium heat. Stir constantly until thick and then remove. Carefully stir in strawberries and rhubarb. Pour cooled mixture into pie. Criss cross strips over pie filling and bake at 400 degrees for 30 minutes.

Diane Daniels (from our 3rd KWIXland Cookbook)


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