Smoked Eel

Instructions

1. 1 Cut the eel into manageable sections. Mix salt, brown sugar, and black pepper. Rub the cure all over the eel pieces.
2. 2 Place cured eel on a rack and refrigerate uncovered for three hours. This draws out moisture and firms the flesh for smoking.
3. 3 Rinse the cure off the eel and pat dry. Let sit at room temperature for thirty minutes to form a tacky pellicle on the surface.
4. 4 Set up the smoker with soaked manuka chips. Maintain a temperature of 80-90C and smoke the eel for sixty to ninety minutes.
5. 5 The eel is done when the flesh is golden, flakes easily with a fork, and has absorbed a rich smoky aroma.
6. 6 Serve warm or at room temperature with lemon wedges. Smoked eel can also be flaked into salads or served on crackers.