Smoked goodies

Care to share your process. I have always been intrigued when you post these

Bearcat89 wrote:

Care to share your process. I have always been intrigued when you post these

sure, how about tomorrow morning when I play on my laptop .

I’ll start with the smoker I use. It’s a master built sportsman elite. It’s digital control so easy peasy to set.

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per Bearcats request..here it goes!!!!!!!! the brine is as follows:

1 gallon water
1 cup pickling salt
1 cup brown sugar
1/2 cup minced garlic
4 tablespoons of each of the following….. 4 tablespoons is equal to 1/4 cup for easier measuring!

cajun seasoning
lawrys chicken/poultry seasoning
lawrys season salt
course black pepper
oregano
Mrs Dash original.i’ve used spicy also

1 tablespoon cayenne pepper
1 tablespoon onion powder

5 northerns/10 fillets from fish in the 18-22 length seem to be the right amount of fish for this amount of brine. the salmon i posted a while back i used 3 fillets. DONT rinse the fish off!

i usually keep fish in the 18-22 inch size in the brine around 36 hours…. bigger fish like the salmon i kept in for 36 to 48 hours.

SMOKER……i set the smoker at 210 degrees until the smokes tarts rolling then back it down to 185-190. when the fish hit the temp of 145-150 it time to take them off. another way to know is when the moisture on the fillet starts disappearing. iforgot to mention it should take about an hour to smoke!

i also use this brine twice…..second time around i let fish in brine 48 hours.

this is a concoction my brother brewed up and its the best smoked fish i’ve ever had. dont let the fish dry out. he’s smoked walleye and bass with this also. he also does chicken leg quarters with the same brine and is awesome!

any questions fire away!!!!!1

northerns are slimy as all get out. to fix that i put the skin on fillets in a container with water and add vinegar to it. doesnt take alot……no more then 1/4 t0 half cup. let sit in frig overnight, rinse off and good to go!!!!!

Glenn, when you use the brine a second time is that for a second batch of fish? And I’m wondering if the vinegar cures the fish too, like in ceviche?

Gregg Gunter wrote:

Glenn, when you use the brine a second time is that for a second batch of fish? And I’m wondering if the vinegar cures the fish too, like in ceviche?

yes…….i would NOT brine a batch of fish then chicken in the same brine.

there’s no vinegar in this smoking brine. but i do use vinegar to pickle fish, mainly pike also. not sure if its the vinegar or pickling salt or a combo of both that makes the bones disappear????

Figures… I thought this thread pertained to, smoked goodies

Wallyhntr1 wrote:

Figures… I thought this thread pertained to, smoked goodies

I run a clean legal operation!!

I like to pickle the small pike too, Glenn. But when you soak the skin-on fillets does that “pickle” them at all?

No, not in my opinion. The brine ingredients just absorb into the flesh. It does nothing to the Y-bones. You still need to pick them out.

Thanks for the recipe!

Here are my entries. Smoked salmon, homemade bacon, same bacon sliced, and smoked cajun salmon.

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Sorry I have 2 pics that are the same but labeled differently.

Denny O wrote:

Sorry I have 2 pics that are the same but labeled differently.

looks dynamite bud!!

Thanks Glenn!

Denny gifted me some bacon a while back, and I gotta tell ya its first rate stuff!!
He wasnt kidding when he said, cook with lower heat, and it wont spatter because its not injected with water like store bought crap is.
I havent had any of the bacon mentioned in the other thread but I would put Denny’s up against it!!

Thanks for the recipe Glenn!!

I did some candied lake trout and splake last weekend in the smoker. I basted with real maple syrup every half hour for four hours.

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Oh I did some ribs and a venison rump roast in the smoker for the Fourth of July.

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looks like good stuff Gino!!!!!!

Mighty fine Geno, Mighty fine!

Iowaboy1 wrote:

Denny gifted me some bacon a while back, and I gotta tell ya its first rate stuff!!
He wasnt kidding when he said, cook with lower heat, and it wont spatter because its not injected with water like store bought crap is.
I havent had any of the bacon mentioned in the other thread but I would put Denny’s up against it!!

Thanks for the recipe Glenn!!

Thank you for your gracious comment.

Wow Gino, you had me hooked at “candied”!

Thanks guys! The ribs were awesome!