Need help smoking pinks

[Thefisherman83]

Wet Brine as follows:
3 cups white wine
6 cups apple juice
1½ cup dark brown sugar
½ cup white sugar
5 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning
½ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt

[Thefisherman83]

Thanks all.  I think I’m not getting a good enough pellicle base before I start the smoke.  I’ll work on improving that and l'll be trying the glaze on my next batch.   My end product is pretty tasty but not all that aesthetically appealing.

It looks like this before going in the smoker.  (I didn't take an after photo but it doesn't look too good).

Looks like you need a bigger smoker lol. 

[Thefisherman83]

Even with all the prep work, I still get that stuff coming through every once and a while.  Still tastes good though.

[Smossy]

Wet Brine as follows:
3 cups white wine
6 cups apple juice
1½ cup dark brown sugar
½ cup white sugar
5 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning
½ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt

Sounds like a good one!  How hot do they actually come out though?

[Thefisherman83]

Wet Brine as follows:
3 cups white wine
6 cups apple juice
1½ cup dark brown sugar
½ cup white sugar
5 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning
½ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt

Sounds like a good one!  How hot do they actually come out though?

Not nearly as hot as it sounds.  You get a little kick, but nothing too extreme.  My 6yo niece loves it and she is a big sissy. 

[sirmissalot]

Thanks all.  I think I’m not getting a good enough pellicle base before I start the smoke.  I’ll work on improving that and l'll be trying the glaze on my next batch.   My end product is pretty tasty but not all that aesthetically appealing.

It looks like this before going in the smoker.  (I didn't take an after photo but it doesn't look too good).

Yeah CP that stuff doesn't even look brined compared to mine, I'm guessing your recipe doesn't include brown sugar. I like the dark brown sugar myself. I'm sure it does taste fine but definitely missing the glazed look and you can probably improve your texture as well.

If you want a simple but effective brine try 2 parts brown sugar to one part salt. I always use picking salt. Then add a few cloves of garlic or couple spoons full of the minced stuff you buy at the store. Lay the fish skin to skin, flesh to flesh, and coat each peace thoroughly with the mixture, just kinda cake it on there. The salt will draw a lot of the moisture out and create kind of a wet brine after 6 hours or so, at this point I stir everything a couple times. Leave in the brine for 24 hours or so. pull it out, dry it for a while with the fan on, smoke and enjoy.

[Smossy]

Wet Brine as follows:
3 cups white wine
6 cups apple juice
1½ cup dark brown sugar
½ cup white sugar
5 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning
½ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt

Sounds like a good one!  How hot do they actually come out though?

Not nearly as hot as it sounds.  You get a little kick, but nothing too extreme.  My 6yo niece loves it and she is a big sissy. 

Gonna give it a try, thanks for posting that. :tup;

[JohnVH]

Ive never wet brined any fish, too much work. haha. My brine is a bunch of kosher salt overnight 

[Thefisherman83]

Wet Brine as follows:
3 cups white wine
6 cups apple juice
1½ cup dark brown sugar
½ cup white sugar
5 garlic cloves Minced
5 Habanero peppers Minced
3 dark green Jalapeno Minced
2 tbsp. ground black pepper
1/2 cup Johnny's seafood Seasoning
½ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt

Sounds like a good one!  How hot do they actually come out though?

Not nearly as hot as it sounds.  You get a little kick, but nothing too extreme.  My 6yo niece loves it and she is a big sissy. 

Gonna give it a try, thanks for posting that. :tup;

Absolutely    and if you like it hotter than 6yo level, put all the garlic and peppers in a blender with 1/2 the apple juice and crank it on full blast for a while to get the seeds broken up. 

[Smossy]

Ive never wet brined any fish, too much work. haha. My brine is a bunch of kosher salt overnight 

Its worth it in the end Give it a go one day, you'll never look back.

[Smossy]

Do you guys debone your ribs? Or do you let them smoke with them on? I haven't found a way to easily remove them without wasting meat. So I just smoke all mine with the bones and then peel the ribs off when I go to eat them.

[sirmissalot]

I always take the ribs out

[Smossy]

I always take the ribs out

How?

[stevemiller]

  following this one all these recipes sound awsome 

[wildmanoutdoors]

Its in the Fillet process Smossy. Cut thru the pin bones but not the ribs. Once the pins are cut from the backbone, you can continue filleting down the ribs.

You have to run the blade down the bones going deeper and deeper till you get to the backbone. Then you can cut thru the pins and proceed down the ribs.

If your just running the knife down the fish and filleting from front to back by sawing thru along the backbone, this method dosent work and your wasting meat.

Wasting? Did I say that in a Stink thread? Lol