Gett'n fishy

[Kc_Kracker]

It's been a while had to crank up the smoker

[Kc_Kracker]

Mmmmm that's the stuff

[Crunchy]

that glaze looks good.  Did you hit it with some maple syrup?

[steeleywhopper]

I have had gas smokers, pellet smokers, and big/little chief smokers. After many years of doing fish in all of them I went back to the good ole Chief smokers and fish turns out right every time. Your fish looks perfect!

[Kc_Kracker]

I have had gas smokers, pellet smokers, and big/little chief smokers. After many years of doing fish in all of them I went back to the good ole Chief smokers and fish turns out right every time. Your fish looks perfect!

You said it brother all of my old little chiefs were rested out so I went on OfferUp and bought a used Big Chief and this is the result

[Kc_Kracker]

that glaze looks good.  Did you hit it with some maple syrup?

Nope that's just the result of a dry brine instead of wet one cup salt 3 and 1/2 cups brown sugar that's it nothing else

[pianoman9701]

I heard you're giving that away for about$1500/lb to cover your costs. Looks nice, buddy. At Wally World, they carry Swerve Brown Sugar replacement and it works well for glazing. It's Keto.

[HikerHunter]

that glaze looks good.  Did you hit it with some maple syrup?

Nope that's just the result of a dry brine instead of wet one cup salt 3 and 1/2 cups brown sugar that's it nothing else

That is pretty much the exact dry brine ratio I use as well. Looks delicious!!!

[Kc_Kracker]

I heard you're giving that away for about$1500/lb to cover your costs. Looks nice, buddy. At Wally World, they carry Swerve Brown Sugar replacement and it works well for glazing. It's Keto.

😂😂 Yeah last week when I made this my blood sugar totally exploded and it took me a couple days to figure out what it was I totally forgot about the brown sugar in the fish and trust me I ate plenty of it lol

[pianoman9701]

I heard you're giving that away for about$1500/lb to cover your costs. Looks nice, buddy. At Wally World, they carry Swerve Brown Sugar replacement and it works well for glazing. It's Keto.

😂😂 Yeah last week when I made this my blood sugar totally exploded and it took me a couple days to figure out what it was I totally forgot about the brown sugar in the fish and trust me I ate plenty of it lol

We're not done with you yet. Take care.

[Alchase]

That look amazing! 

[spin05]

that glaze looks good.  Did you hit it with some maple syrup?

Nope that's just the result of a dry brine instead of wet one cup salt 3 and 1/2 cups brown sugar that's it nothing else

Really thats it?  Never tried dry brine before.  How long do you smoke when its a dry brine.  Whats your process? Wet fish or pat dry.  Any dry time like a wet brine Id like to try this

[Kc_Kracker]

that glaze looks good.  Did you hit it with some maple syrup?

Nope that's just the result of a dry brine instead of wet one cup salt 3 and 1/2 cups brown sugar that's it nothing else

Really thats it?  Never tried dry brine before.  How long do you smoke when its a dry brine.  Whats your process? Wet fish or pat dry.  Any dry time like a wet brine Id like to try this

1 cup salt
3.5 cups brown sugar
Literally that's it. Wayyyyy Better than wet. Mix the salt and brown sugar, cover the pieces with a thick layer, 12 he's in the fridge, then rinse clean, air dry til it's tacky then smoke.
Abd it'll be faster because it's not water logged. If your on Facebook there's a big write up I do d on the process.

[HntnFsh]

Looks great!
I need to get some smoked up too. But its going to have to wait until after Muzzy elk season for me. And dry brine is the only way to go!

[HikerHunter]

that glaze looks good.  Did you hit it with some maple syrup?

Nope that's just the result of a dry brine instead of wet one cup salt 3 and 1/2 cups brown sugar that's it nothing else

Really thats it?  Never tried dry brine before.  How long do you smoke when its a dry brine.  Whats your process? Wet fish or pat dry.  Any dry time like a wet brine Id like to try this

I've been much more happy with the texture from the dry brine than a wet brine