A quick reminder for the fish smokers

[Kc_Kracker]

I have been seeing a ton of vacuum packed fish pics lately, and im seeing alot of air bubbles in packages,  just a quick reminder to put the fish in the fridge and let it thoroughly cool for several hours before you vacuum pack it, or the heat and moisture from the internal heat will bubble or baloon the pack and allow it to start to decompose and rott even if its smoked  every year more then one person will say "here try mine" and ill open it, and its rotting  Or also at the least it will freezer burn. This is especially important for those that do not freeze after packing and just toss it on the shelf.

Tight lines and smoke on! 

[Smossy]

Don't tell me what to do! 

[JLS]

Good point Kc.  I always cool all of my smoked meats and/or jerky prior to packaging.

[Kc_Kracker]

Sean whatever you dont dont do, dont do this 

[Smossy]

Good point Kc.  I always cool all of my smoked meats and/or jerky prior to packaging.

I never package, Ziplock bag and into the fridge it goes. It never sticks around long enough to be worth storing

[Smossy]

Sean whatever you dont dont do, dont do this 

Ahhhh!! *Shaun

[Kc_Kracker]

2 pink seasons ago my neighbor was a beginner and vacc'd all his meat warm, and all his packs balooned up and the meat rotted it was nasty. That's why just for insurance now we toss it all in the freezer or fridge. I doubt it could happen to leathered up jerky but fish heck yes.

[JLS]

Good point Kc.  I always cool all of my smoked meats and/or jerky prior to packaging.

I never package, Ziplock bag and into the fridge it goes. It never sticks around long enough to be worth storing

Then you need to kill more stuff.

[Kc_Kracker]

Good point Kc.  I always cool all of my smoked meats and/or jerky prior to packaging.

I never package, Ziplock bag and into the fridge it goes. It never sticks around long enough to be worth storing

if you ever get into it alot and your trying to smoke 10 at once you wont eat it fast enough lol happens here with 5 fish loving kids it goes so fast 

[Kc_Kracker]

Then you need to kill more stuff.

especially those pink days where your dragging home the wife all the kids and 18 fish, ya freezer helps lol

[Smossy]

Good point Kc.  I always cool all of my smoked meats and/or jerky prior to packaging.

I never package, Ziplock bag and into the fridge it goes. It never sticks around long enough to be worth storing

Then you need to kill more stuff.

Ive done 10 fish at once. But then again yeah we wind up giving alot away and eating the rest. I eat that stuff like candy. I love to share.

[Smossy]

Then you need to kill more stuff.

especially those pink days where your dragging home the wife all the kids and 18 fish, ya freezer helps lol

Haha forsure, We did that last humpy season.

[Kc_Kracker]

last night had to move all the cases of canned tuna to make more room in the pantry 

[The100Road]

I smoked fish for the first time a couple weeks ago and did not know this. I vacuum sealed it while it was still warm and it went right into the fridge where it still is. How long before it starts to go bad? It still looks good for now.

[Kc_Kracker]

in the fridge its fine but i would cut them open and redo them they will be fine if they have stayed cool 

[Igottanewknee]

Freeze it first, take out the next day and dip into fresh water to form a glaze. Vacuum pack and put back into freezer. The fresh water glaze will keep it from freezer burn in the unlikely event the seal goes bad or the bag gets poked.... 

[Doc Sauce]

I have a pink to smoke.  I've been smoking pork and beef for about 10 years now, but never done a fish.  Y'all got a link for fish smokin tips?  Best ways to cut the fish for smoking, temps, stuff like that? 

I usually use apple or pecan for my beef, hickory for pork if I can.  What do y'all suggest for this fish?

Thanks.

And KC, I love reading your posts about BBQ.  You make me really miss the south.

[h20hunter]

Alder for the fish....

[Doc Sauce]

I've done alder with my pork since moving up.  There is a good supply of that here. 

Will do H2O, thanks.

[Kc_Kracker]

Igotanewknee- rinse with water and vac pack  i would suggest never rinsing smoked fish with water, it cured, meaning it needs nothing and has been evacuated of most moisture, try doing all that w/o water i think youll be much happier 

 

I have a pink to smoke.  I've been smoking pork and beef for about 10 years now, but never done a fish.  Y'all got a link for fish smokin tips?  Best ways to cut the fish for smoking, temps, stuff like that? 

I usually use apple or pecan for my beef, hickory for pork if I can.  What do y'all suggest for this fish?
And KC, I love reading your posts about BBQ.  You make me really miss the south.

apple, alder, or cherry i use for fish, if you love THICK smoke like some do, then hickory but its different. if you need a recipe watch out ill be posting a simple but very good one in a minute 

[Kc_Kracker]

seems people are just now getting fall fish smoked, and im getting flooded with pm's askingabout smoking so here is a quick reminder

[WDFW Hates ME!!!]

I always take it out of the smoker, and let it cool on the counter before it goes in the fridge. Then to the vacuum packer. If i put it into the fridge warm it condenses water and is wet.