Smoked Sucker

  • outdoors4life
    Stillwater, MN
    Posts: 1500
    April 12, 2009 at 6:02 pm #1241831

    Start out with 1-3 pound Suckers
    Fillet and cut into 3 inch wide strips

    Soak in Brine for 8+ hours in fridge
    BRINE
    1/2 cup salt
    1/2 cup sugar
    1 quart water

    Smoke with fresh apple wood still green

    2 hours @ 200 degrees

    Enjoy and be surprised.

    erick
    Grand Meadow, MN
    Posts: 3213
    April 14, 2009 at 7:07 pm #768419

    do you leave the skin on these?

    wade
    Cottage Grove, MN
    Posts: 1737
    April 17, 2009 at 3:10 pm #769317

    I have tried it and wish I knew where to catch some, because smoked sucker is AWESOME, I also like pickled sucker!

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