Berts Boy

On 8/8/2010 at 11:50 PM, Line Dancin said:

Here is how i smoke fish

brine

2 liter picture of water

1 cup canning salt

1 1/2 cup brown sugar

3 tbsp franks red hot

1 tbsp black pepper

1 tsp onion salt

1 tsp garlic powder or granulated garlic

2 tbsp worchestershire sauce.

i also add cajun seasoning sometimes 1 tsp

use hot water to disolve all product quicker then add just enough ice to get to room temp. you need enough salt to float an egg(raw in the shell) then 6 ounces more water to make sure botulism doesn't set in. brine fish 12 hours. DO NOT RINSE. dry on paper towell for a good hour to two hours to let the pellicle set up.

smoker i always try to do a slow smoke 120 and never the 160 short smoke.

if i am doing a slower smoke to get a richer smoke flavor 120 for about 8- 10 hours mix of apple or cherry and hickory chips for a rounded flavor. fish really absorbs the smoke in the first two hours.

if i am pressed for time 160 for 6 hours

you want a good stream of smoke coming out of the smoker but not to heavy as you can over smoke the fish and turn it to rubber. a test to check your smoke level is to take a tall glass fill with ice and the fill with cold water. wait till moisture forms on the outside of the glass. and the glass itself is ice cold. hold the glass in the stream of smoke for a few minutes dump water and look at the bottom of the glass. if you are getting black flecks on the bottom you are getting to much smoke and you will get the bitter nasty cresote taste to your fish

if you go any hotter than that, you are just cooking the fish and the smoke doesnt penetrate as deep into the flesh. you may as well just cook on a grill with cedar planks. and save your time. enjoy

I agree with the cooler temps. I let mine air dry for an hour on the counter, then start my smoker on low with no smoke for 2 hours to dry the fish. Never let my smoker get above 160.

I second the post from Hooked Up I really like the way you share lure colors and settings.

Kelly