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Topic: Looking for a recipie for smoking mullet . . . .
From: TRIMWIZ,
Subject: Re: Hot Smoked Mullet

Smoky,

Have you ever heard of a fish called a mullet? I'm looking for a recipie for smoking them but have had no luck. Some of the locals here in St. Pete FL., do a great job of making the fish taste so good I can't stop eating them but they won't share their secrets because they sell these fish ready to eat for about five dollars each. I can't wait to here from you ether way. Thanks for the site.

Trimwiz

Hi Trimwiz,

Has a cat got an attitude? Along the Mississippi Gulf Coast, Smoked mullet is called "Biloxi Bacon." I have eaten it from Florida to Texas, however, and it is delicious anywhere there are fresh mullet.
The mullet you ate was hot smoked - 170-190 degrees, after a brine cure. Here'show you do it.

Smoked Mullet

Start with fresh mullet, remove and reserve the roe and the gizzard, eviscerate and cut off the head. Split the fish head to tail from the belly but leave connected at the top so that it opens like a book. May as well do 10-20 lbs.

Prepare a brine solution of 4 cups pickling or kosher salt to 2 gallons of water @ 60 degrees F. Use ice or whatever is necessary to maintain 50-60 degrees. Soak mullet for 30 minutes, remove and rinse thoroughly.

In a second brine with 2 cups salt and 1 cup brown sugar to 1 gal. water at a maximum of 60 deg. F., immerse fillets for 1 hour. Remove, rinse and hang in a cool, dry place until a shiny film forms. (Using an electric fan speeds the process.) Seasonthe brine with garlic, onion, lemon/lime, pickling spices, etc. - whatever turns you on or sprinkle a mixture onto the fish after the last rinse.

Heat the grill to 170-180 degrees and add green wood (alder, apple, pear, white oak, citrus) to the coals. Place fillets on the grill and maintain temperature until firm - 6-8 hours.

When you get this down pat, give me shout. I'd drive to St. Pete for some good smoked mullet.

Fun,
Smoky

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