- Distribute both
the salt and the brown sugar evenly over the flesh side of the fillets;
rub the mixture into the flesh, being careful not to hurt your fingers
on the cut-off ends of the flying ribs.
- Leave the fillets
flesh-side down (in an oven pan or other suitable container) for 12
hours.
- Remove the fillets,
discard excess liquid which will have been produced, clean and dry the
pan, and then re-place the fillets, flesh-side up this time. Leave for
another 12 hours in the 'fridge.
- Sprinkle an even
layer of manukan (or hickory or hardwood) sawdust over the bottom of
the smoking pan.
- Fill the alcohol
containers of the smoker oven almost completely full with methyl alcohol.
- Carefully light
the alcohol, place the two fillets skin-side down on the grills, cover
the container with the lid, and then place the covered container over
the burning alcohol heater.
- When the alcohol
stops burning, after about 20 minutes, the smoking is complete.
- You can eat it
immediately, but I prefer to leave the smoked fillets in the 'fridge
for at least another day. It seems to keep for at least 6 days in the
fridge. Also, you can easily remove the rib-cage after smoking, and
remove, less easily, the flying ribs. Just make sure you don't swallow
a flying rib.
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