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Thanks for the recipe and instructions Kc! I wish I had a piece of that right now. It looks Mmmm Delicious!
KCHow do you feel about smoking fish that was already frozen?? We eat a ton of it baked/BBQ's but I was thinking about smoking some too since I have a bit more than usual.
I do it very similar! But I have been using a wet brine.. I will have to tryout the dry brine method. Here’s some Reds from our trip to AK. They were great but my brine got watered down some, and then the propane smoker liked to be hotter than I wanted..
You can also move the burner out of the box and pipe in the smoke. This helps cold smoke. I do this with one of my Bradley’s when I do cheese or want cold smoke. Smoking previously frozen is perfectly fine. I would do 25-30 pound loads of Kokanee keeping it frozen until I get a full load. Then store the skinned and boned smoked Kokanee meet in one gallon freezer ziplock bags in the freezer. Always had one bag in the fridge for adding to salads, dips, etc... or just munching. TommyH, your pics are making my mouth water, lolHow many pounds is that load?
Mt wife is native american and likes everything dry/well cooked, and since this is a traditional recipe for squaw candy, i will leave some in the smoker til its like jerky and then put some sugar paste on it. she loves fish jerky so do the kids.
Do you have a preference on what kind of wood chips ? Apple, alder, cherry ?
Holy smokes, that salmon looks tasty as heck KC. I get back stateside next week, hoping I can find some time to go salmon fishing while I'm home if the rivers are doing well. Since I live in Yelm we usually make the trek down south and hit up the Cowlitz. Any of that salmon left?
Thank you KCcracker. Im smoking some up today. Ive smoked quite a bit of fish and i dont think ive done the same recipe twice, and done alot of experimenting. So much that I feel I need to start the whole learning process over, and this simple brine is where im going to start ! I appreciate all of the info you give out here. I work in lacey, if you ever need someone to taste test, or help with any labor projects around your place I'd be happy to help in return for your advice and recipes you give here.
Ive tried dry brine, didn't much care for it, for me I like fish not sugar. My style is direct from an Aleut indian in Alaska, one of my dad's buddies up there in the 60s. The temps are the same as yours, cook time about the same. I cut snack stick sized strips and hang in the smoker.
What kind of fish will you have to smoke in Idaho when you move?
Quote from: Twispriver on November 10, 2018, 12:27:04 PMWhat kind of fish will you have to smoke in Idaho when you move?KC, When you move to Idaho you can smoke these, Caught in Priest Lake Sunday. I used your recipe and they turned out amazing. Only problem is my Treager will only go down to 165 degrees. The lakers in Priest average between 3-5 lbs.