Smokin!

CatyMae n Steve · Posted: Sun Jul 30, 2006 10:46 am Post subject: Smokin!

Well, Steve had to work Saturday, so I stayed out of trouble:

but we're still trying to figure out which end do you light?

Dora~Jean · Posted: Sun Jul 30, 2006 11:28 am Post subject:

Now ya did it, spoiled my breakfast -- there isn't anything in the cupboards, freezer, refrig that can compete with that...thanks a lot!

Those are salmon, right? Do you have a recipe you can share and how long/what temp you smoked at, maybe I can apply it to fish we catch around here..

CatyMae n Steve · Posted: Sun Jul 30, 2006 3:54 pm Post subject:

c'mon over n have a puff Laughing

I think my recipe is pretty standard...1/2 cup pickling salt, 1/2 cup brown sugar, 1 quart water. I added some garlic powder this time as an experiment -- right tastey! I brine for 6-8 hours, rinse it off under cold water, dry until tacky (about an hour) and then brush it with honey and smoke it.

I use a Brinkman electric smoker, so I smoked the salmon just under 3 hours -- I guess with the Lil Chiefs it'd take you at least twice that time. I like the Brinkman because it has a water pan that goes in there that really keeps the fish moist so it doesn't turn into jerky. I used cherry wood this time -- that's why it's so dark -- but we love the flavor Thumbs Up

I've also smoked sturgeon...good stuff -- but my alltime favorite is marlin -- my oldest son brought one back from one of his trips and asked me to smoke it for him...WOW -- THAT is good Smile

Dora~Jean · Posted: Sun Jul 30, 2006 5:38 pm Post subject:

Thanks, love every ingredient especially the garlic and honey, I'm a true lover of both. I have the Lil Chief, I use water-soaked hickory chips mostly, we'll have to try the cherry wood sounds great. And I think I'll try to stuff a small pan of water near the burner element if possible. Appreciate the info -- and the pics of course!

Now to the store to get some salmon -- that's the way we 'catch' salmon here in socal...

Mr. Fisherman · Posted: Mon Jul 31, 2006 9:23 am Post subject:

Wait until you try smoked Tuna...
MmmmMmmmMmmm
I smoked up all my offset smoker would hold and it didn't last the week.

Byrdman · Posted: Mon Jul 31, 2006 10:33 am Post subject:

Swwwwwweeeeeeeetttttt Looking racks of fish there Brother...

Wow... mouth watering now... but...gonna have to settle for some nice smoked country ham... that I can get right now!!

flagold · Posted: Mon Jul 31, 2006 9:59 pm Post subject:

I saw somewhere how you could store smoked fish for quite some time but forgot how it is done -- anyone know?

C-Otter · Posted: Mon Jul 31, 2006 10:34 pm Post subject:

You can vacuum pack it, will last a long time. DO NOT FREEZE> it degrades quite fast. C-Otter. Edit: What I ment to say is do not freeze it if it is not vacuum packed. Than it will degrade fast.

Mr. Fisherman · Posted: Mon Jul 31, 2006 11:33 pm Post subject:

Mine never lasts long enough to worry about shelf life. The last batch must have been over 20 pounds and it was gone in a week.

flapbreaker · Posted: Mon Jul 31, 2006 11:36 pm Post subject:

Here is a dry brine that is incredibly easy and very good. Just mix the following ingredients together. Then in a plastic container put down a layer of fish. Cover with a layer of brine. Repeat until your out of fish. This is a dry brine but in a couple hours you will have a liquid brine. There isn't much salt in this so you can brine for 24 hours. Remove the fish and don't wipe anything off. Let it dry on the smoker rack an hour or so before smoking. I have done salmon and kokanee and they both turn out great.

2 cups brown sugar
1/3 cup salt
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp celery salt
1 tsp black pepper (can add more for a more "jerky" finish)
1 tbsp white pepper
1 Tbsp dried hot mustard
1 Tbsp dill weed

Dora~Jean · Posted: Mon Jul 31, 2006 11:46 pm Post subject:

Flapbreaker, looks like a great recipe, although might have to clean out the supermarket to get them all. Wink

Seeing your main ingredient, brown sugar (which is important), reminds of what an FAA mechanic said once while we were eating breakfast together. We were watching another at the table pour a substantial amount of maple syrup on his pancakes, he said "Ya know, you can even make grass clippings taste good with enough syrup!"

Well, at least I thought it was funny -- had to be there I guess...

flapbreaker · Posted: Tue Aug 01, 2006 12:42 am Post subject:

Dora~Jean,

I hear ya. the above recipe does make good fish candy. Laughing

gljjr · Posted: Tue Aug 01, 2006 1:55 am Post subject:

Do NOT use plastic or metal to brine your meat! Use glass caseroles instead. The plastic will add flavors to the meat. Also, don't use anything but non iodised salt

Here is how I smoke my fish.

Lay out a layer of fish with the skin side down in the glass caserole. Cover the flesh with a fairly heavy layer of salt. Then cover the salt with a layer of brown sugar. Keep adding layers of fish, salt, brown sugar until just below the top of the dish. Cover and put in the fridge overnight. In the morning drain the fish and rinse it off. Pat it dry and put on the racks. Fire up the smoker and put soaked Green Alder in the firebox and bring the temp up to 150 degrees or so. Refill the alder when needed and after about 4-6 hours check the meat.

Last year I did this with 5 salmon (about 20 lbs!) in one batch and it only lasted a week. I guess they liked it!

flagold · Posted: Tue Aug 01, 2006 2:52 am Post subject:

Pat Anderson · Posted: Tue Aug 01, 2006 9:40 am Post subject:

OK, I have to chime in here, as I have both a Brinkman electric water smoker and a Lil Chief. The Brinkman has a lot higher temp than the Lil Chief, probably 100° F. higher, so it depends what you are going after. The Brinkman really just sort of cooks the fish and of course adds smokey flavor, the Lil Chief has more of a drying action. I use the Brinkman to smoke ribs, pork butts, picnics, etc. - it is really for 'cue in my mind, with hickory or mesquite chunks. I use the the Lil Chief to smoke fish, snack sausage, etc., with sawdust in the pan.

[quote="CatyMae n Steve"

I use a Brinkman electric smoker, so I smoked the salmon just under 3 hours -- I guess with the Lil Chiefs it'd take you at least twice that time. [/quote]