Free: Contests & Raffles.
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 ?