Maple Cured Smoked Hapuka Recipe
Treat yourself to a delicious and smoky flavor with this Hapuka fillet recipe. The sweet and savory combination of Bradley maple cure and maple syrup will surely satisfy your cravings.
Ingredients
Sliced Hapuka fillets
Bradley Maple cure
Maple Syrup
Preparation
Lightly Sprinkle Bradley Maple cure over fish fillets
Rub in Maple syrup on fillets and refrigerate overnight
Smoking Method:
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 flavoured Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.
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