Smoked Carp Ribs
|Drawn carp||12 Pound (Head Removed the rib yeild is 1 Lb)|
|Water||8 Cup (128 tbs)|
|Canning salt/Pickling salt||1⁄2 Cup (8 tbs)|
|Onion||1 Small, thinly sliced|
Fillet the fish, but do not remove the skin; cut off rib section (approximately 1 lb.) and remove belly meat.
Reserve the rest of the meat for future use.
In 5-quart glass or plastic container, combine water and salt.
Stir until salt is dissolved.
Add ribs to brine.
Cover and refrigerate 12 hours or overnight.
Drain and discard brine from ribs.
Rinse with water.
Pat dry with paper towels.
Arrange ribs on cooling racks.
Spread onion slices evenly over each rib portion.
Air dry for 1 hour, or until ribs are shiny and dry.
Place oven thermometer in smoker.
Heat dry smoker for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange ribs on prepared racks, spacing at least 1/2 inch apart.
Serving size: Complete recipe
Calories 625 Calories from Fat 230
% Daily Value*
Total Fat 25 g39.2%
Saturated Fat 5 g24.8%
Trans Fat 0 g
Cholesterol 299 mg99.7%
Sodium 4102.7 mg170.9%
Total Carbohydrates 11 g3.8%
Dietary Fiber 2.1 g8.4%
Sugars 5.2 g
Protein 82 g164.2%
Vitamin A 2.8% Vitamin C 27.3%
Calcium 21.6% Iron 32.8%
*Based on a 2000 Calorie diet