Batch number 2

  • Tom Sawvell
    Inactive
    Posts: 9559
    #1790544

    I got up at 3 this morning to get the smoker going and then get the fish ready to go in. A nice cold water rinse to get the heavy salt/sugar off the fillets and then a pat dry on a towel got the fish ready. 5 hours and 45 minutes later and the apple wood had done its duty, now they cool and dry a tad before getting vacuum sealed for the freezer.

    Yes it was about 930 when I sampled a chunk and lets just say this has got to get sealed up or there won’t be any to seal.

    suzuki
    Woodbury, Mn
    Posts: 18625
    #1790643

    Make any Indian Tea lately? I think of your recipe every time I pass a sumac lately. Andy I STILL havent tried it! I really want to know what that taste’s like.

    robby
    Quad Cities
    Posts: 2823
    #1790662

    Looks delicious. I smoke meat fairly frequently but have not done fish yet. Any tips are appreciated.

    riverruns
    Inactive
    Posts: 2218
    #1790673

    Tom, I got the vanilla beans today that you sent me. You could have waited a few days to mail them and sent a fillet with. LOL.

    Tom Sawvell
    Inactive
    Posts: 9559
    #1790690

    Robby….

    Lots of ideas abound on smoking fish. I like to dry cure the fish instead of brining. I mix equal parts of brown sugar and Morton Tender Qwik, using a whisk to mix this thoroughly. I rinsed the fillets off and then pat them dry with a clean towel. The fillets get the rub applied liberally on the flesh side then laid in a plastic or glass [never metal] baking pan. I just stack them up as I apply the rub. I put the pan in the fridge for at least 12 hours, covered with a sheet of freezer paper.

    I start the smoker, then go in and rinse the fillets well under running cold water and again pat them dry on a towel. When the smoker is making smoke I lay the fillets skin side down on the grills, cover the unit and keep good smoke on the meat until they are roughly the color as seen in the picture. The grills are pulled leaving the fish on them and brought in the house to the kitchen where I let them cool on the table. Use newspaper on the table to catch any drips. When completely cool I vacuum seal the meat in portions I want and freeze.

    I use this process with all fish. I use chunk apple and pear to make the smoke by wrapping pieces of each in heavy duty foil to make bombs, as I call them. The bombs go right in on the hot charcoal briquettes. I do not soak the wood chunks. This combination of wood makes a very heavy smoke with just enough heat to help pull moisture from the meat without actually cooking it much at all.

    I get up super early when the weather is hot so the smoker doesn’t heat up so much in the cool morning air. Fish done in this fashion take smoke fairly fast but after you’ve done a couple batches you get the knack and its simple from there. Enjoy.

    Careful slicing those now Shawn. You cut a finger and you’ll have to take a medical leave since handling mail will expose you to all sorts of germs. lol

    glenn57
    cold spring mn
    Posts: 11834
    #1790764

    Tom, I got the vanilla beans today that you sent me. You could have waited a few days to mail them and sent a fillet with. LOL.

    rotflol rotflol rotflol rotflol rotflol

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