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Smoking Sable?

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I am looking for a recipe for smoking sable? Any suggestions?

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  1. There is at least one book with smoking recipes, published probably 35+ years ago, by Sleight & Hull.
    The gist of these recipes is, you soak the stuff to be smoked first in brine, to pull some of the moisture in the flesh, and then you expose it to lots of smoke, at either a very low temp (lower than, say, 70 degrees or so), for "cold smoking", or at a temp that's higher, perhaps even as high as 300 degrees, for "hot smoking". cold smoked-foods keep longer than hot-smoked.

    Look around on the Web and you might find something. Also contact some of the companies that sell smoker chips. As I recall, the Clorox company sells this stuff, so it might be of some help.

    1. The link below might be helpful.

      Link: http://www.3men.com/smokeit.htm