Bourbon and Brown Sugar Smoked Bone

[Latimeria]

I bled and iced two of the bigger bonito for the smoker.  Meat was nice and firm since it wasn't abused or let to get mushy.

I soaked the chunks in a brine of for 5 hours:

Water
Salt
Bourbon
Brown Sugar
Bay Leaves
Cracked Pepper

I pulled it out of the brine and put a layer of cracked peppercorn on it.  I also put some bourbon in a spray bottle and misted the fish before sprinkling some brown sugar on it.

I started the smoker with apple wood to get a smooth deep flavor and switched over to cherrywood to finish it off with a dark red bark.



It came out FANTASTIC!  Many fish are great eating once you find what recipe suits them best and you actually know how to handle and prepare your catch.



Vacuum sealed two in each bag and froze it for whenever I wanted a tasty snack.

[xjchad]

  I'm drooling here Tom. Looks amazing!

[skrilla]

You mean you add the bourbon before you eat it? 

[Latimeria]

You mean you add the bourbon before you eat it? 

I'll bring you a pack when I pick up the rods. Bourbon before, during and after are part of the experience! Lol

[Pinoyfisher]

Don't forget to bring some for the gathering!

[JerryDance]

Bourbon makes everything great!