Post by: CP on August 07, 2013, 09:31:43 AM
I don稚 remember this being so difficult.
Post by: singleshot12 on August 07, 2013, 09:34:54 AM
Post by: h2ofowlr on August 07, 2013, 09:36:11 AM
Post by: tmike on August 07, 2013, 09:38:33 AM
Post by: 92xj on August 07, 2013, 09:39:47 AM
http://hunting-washington.com/smf/index.php/topic,128244.0.html (http://hunting-washington.com/smf/index.php/topic,128244.0.html)
Post by: CP on August 07, 2013, 10:12:10 AM
I just finished some up and didn't have a problem. Where did you catch them? That might have something to do with it :dunno: I brined for 36 hours (dry), lightly rinsed, left on rack for a couple hours before smoking. I did pat dry with a paper towel too. Pinks are soft so you really need to get them gutted and bled and on ice ASAP for best results. Your smoker might be too hot also.
These are bright salt water fish. Bled and iced while they are still squirming and filleted within a couple of hours after they were caught.
Post by: sirmissalot on August 07, 2013, 10:57:16 AM
Post by: Thefisherman83 on August 07, 2013, 12:12:20 PM
Post by: CP on August 07, 2013, 12:16:42 PM
Try glazing them before you put them out for drying. I use a white wine/brown sugar glaze that seems to lock everything in really well.
That's what I'm looking for! :EAT:
Does the glaze go on before or after it goes in the smoker?
Post by: Thefisherman83 on August 07, 2013, 12:39:52 PM
Post by: h20hunter on August 07, 2013, 12:43:23 PM
Post by: sirmissalot on August 07, 2013, 12:44:39 PM
Post by: CoryTDF on August 07, 2013, 12:44:59 PM
Equil parts of:
Yoshidas teriyaki sauce
Soy sauce
Apple juice
Then add:
Brown sugar like a cup or so
Red pepper flakes
Course ground black pepper
Garlic powder
Soak for as long as you want I have done if for a few days even. I take them right out of the brine and put them right on the smoker. I dont pat dry or anything. Smoke with alder or apple. Everybody loves my smoked fish. I can't even keep it around long enough to enjoy it most of the time.
I have used the same brine for jerky and it has turned out really good as well.
Post by: Smossy on August 07, 2013, 12:49:35 PM
Mix with 2 cups warm/hott water to melt it down, then add 1-2 gallons of water depending on how many fish, mix well, add fish, brine for 24 hours atleast, take out, rinse well, dry well, place on smoker low and slow for about 10 hours with applewood chips, perfect to my taste.
Post by: CP on August 07, 2013, 12:58:22 PM
It looks like this before going in the smoker. (I didn't take an after photo but it doesn't look too good).
Post by: Thefisherman83 on August 07, 2013, 12:58:53 PM
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
Post by: Thefisherman83 on August 07, 2013, 01:02:45 PM
Thanks all. I think I知 not getting a good enough pellicle base before I start the smoke. I値l 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.
Post by: Thefisherman83 on August 07, 2013, 01:06:44 PM
Post by: Smossy on August 07, 2013, 01:27:09 PM
Wet Brine as follows:Sounds like a good one! :EAT: How hot do they actually come out though?
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
Post by: Thefisherman83 on August 07, 2013, 02:26:39 PM
Wet Brine as follows:Sounds like a good one! :EAT: How hot do they actually come out though?
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
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.
Post by: sirmissalot on August 07, 2013, 02:34:44 PM
Thanks all. I think I知 not getting a good enough pellicle base before I start the smoke. I値l 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.
Post by: Smossy on August 07, 2013, 02:48:32 PM
Gonna give it a try, thanks for posting that. :tup;Wet Brine as follows:Sounds like a good one! :EAT: How hot do they actually come out though?
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
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.
Post by: JohnVH on August 07, 2013, 02:56:09 PM
Post by: Thefisherman83 on August 07, 2013, 03:00:21 PM
Gonna give it a try, thanks for posting that. :tup;Wet Brine as follows:Sounds like a good one! :EAT: How hot do they actually come out though?
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
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.
Absolutely :tup: 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.
Post by: Smossy on August 07, 2013, 03:09:19 PM
Ive never wet brined any fish, too much work. haha. My brine is a bunch of kosher salt overnight :tup:Its worth it in the end :tup: Give it a go one day, you'll never look back.
Post by: Smossy on August 07, 2013, 03:10:59 PM
Post by: sirmissalot on August 07, 2013, 03:26:30 PM
Post by: Smossy on August 07, 2013, 03:35:41 PM
I always take the ribs outHow?
Post by: stevemiller on August 07, 2013, 03:44:47 PM
Post by: wildmanoutdoors on August 07, 2013, 03:45:14 PM
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
Post by: elkaholic123 on August 07, 2013, 03:46:26 PM
With a good fillet knife and practice, just lay knife under ribs and fillet towards stomach, start with just 3 or 4 ribs until you get it down. :twocents:I always take the ribs outHow?
Post by: Smossy on August 07, 2013, 05:37:41 PM
OhhhWith a good fillet knife and practice, just lay knife under ribs and fillet towards stomach, start with just 3 or 4 ribs until you get it down. :twocents:I always take the ribs outHow?
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.I see, I usually just start at the head, fillet out all the way to the tail. So you guys are saying, fillet the back half way through to the bottom (Ribs) then just open it up and flillet out and leave the ribs persay?
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
Post by: Smossy on August 07, 2013, 05:43:10 PM
How to Fillet A Wild Salmon (http://www.youtube.com/watch?v=O1s7m7S0H4E#)
Post by: Smossy on August 07, 2013, 05:46:49 PM
Sweet and simple. Never had a problem with cooking or eating them while the bones/ribs were on/in. They peel right off when they're cooked. :dunno:
Post by: sirmissalot on August 07, 2013, 06:09:53 PM
Post by: tmike on August 07, 2013, 06:37:25 PM
Post by: Smossy on August 07, 2013, 06:40:49 PM
I do it the same way you do I just fillet the rib bones off. Takes a little practice, I am told I make it look easy. It's the fastest way I have found, and very little waste. I first learned it from salmon university, they may still have the little tutorial on there.Cool thanks bro, thats kinda what I was thinking. I have cheap fillet knives right now. I did on the other hand find a Cutco Fillet knife on the river the other day, Retails 99$ :dunno: Its nice, serrated fillet blade.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fthumbs2.ebaystatic.com%2Fd%2Fl225%2Fm%2FmrOFFCwE8R_3ua1jFLJ7PKw.jpg&hash=d64ac35a3a98beb2c1d7a3dbdfe168167bc36e55)
Post by: lokidog on August 07, 2013, 11:01:09 PM
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.
The ribs stay with the carcass when I filet it. Otherwise, you should just be able to peel them off after smoking.
I wet brine mine, super easy, equal parts water and soy sauce about 1/4 to 1/3 cup brown sugar to each cup of liquid, some black pepper. When I let it dry after brining, I sprinkle with garlic and onion powder.
I might try that glaze next time.
I think I used to get that white stuff when I used my little chief but have not with my hotter Smoke Vault.
Post by: RB on August 07, 2013, 11:16:27 PM
Post by: mkcj on August 07, 2013, 11:51:01 PM
Post by: Bigluke1981 on August 07, 2013, 11:51:57 PM
Lucas.
Post by: lokidog on August 07, 2013, 11:55:56 PM
I do it the same way you do I just fillet the rib bones off. Takes a little practice, I am told I make it look easy. It's the fastest way I have found, and very little waste. I first learned it from salmon university, they may still have the little tutorial on there.Cool thanks bro, thats kinda what I was thinking. I have cheap fillet knives right now. I did on the other hand find a Cutco Fillet knife on the river the other day, Retails 99$ :dunno: Its nice, serrated fillet blade.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fthumbs2.ebaystatic.com%2Fd%2Fl225%2Fm%2FmrOFFCwE8R_3ua1jFLJ7PKw.jpg&hash=d64ac35a3a98beb2c1d7a3dbdfe168167bc36e55)
I love the little red handled Rapala that you can get for something like $6 at Sportco. My wife bought me a beautiful Wusthof one year but the blade is too flexible, it works great on halibut though.
Post by: GUscottie on August 07, 2013, 11:59:27 PM
Post by: deer_hnter on August 08, 2013, 12:10:41 AM
Post by: Thefisherman83 on August 08, 2013, 07:27:46 AM
Great thread guys. I have a question about the glazes you all mention. What type of white wine do you use?.? I do not know much about wine lol. Thanks
Lucas.
Something fruity and cheap lol. When I make my 50-60lb batches I buy a box of white zin.
Post by: lokidog on August 08, 2013, 09:36:19 AM
Looks like too much work. I like my way better, lol. Cut down through the neck untill you hit bone, turn knife, cut out to tail...
Sweet and simple. Never had a problem with cooking or eating them while the bones/ribs were on/in. They peel right off when they're cooked. :dunno:
The problem with this method is a fair amount of meat is often left behind in the triangle between the spine ant the top and bottom of the fish, especially on a bigger fish like a king. It is fast though.
My way leaves a really nice belly for smoking later (I have a ziploc in the freezer I add to through the season) as well and I don't have to trim the fins off the filet at the end and it leaves one nice big piece for crab bait instead of bits. As far as the Y bones, I figure anyone eating my salmon can pick their own. ;) Maybe I should make a video. 8)
Post by: Smossy on August 08, 2013, 11:57:53 AM
You should, Id like to see.Looks like too much work. I like my way better, lol. Cut down through the neck untill you hit bone, turn knife, cut out to tail...
Sweet and simple. Never had a problem with cooking or eating them while the bones/ribs were on/in. They peel right off when they're cooked. :dunno:
The problem with this method is a fair amount of meat is often left behind in the triangle between the spine ant the top and bottom of the fish, especially on a bigger fish like a king. It is fast though.
My way leaves a really nice belly for smoking later (I have a ziploc in the freezer I add to through the season) as well and I don't have to trim the fins off the filet at the end and it leaves one nice big piece for crab bait instead of bits. As far as the Y bones, I figure anyone eating my salmon can pick their own. ;) Maybe I should make a video. 8)
Post by: lokidog on August 08, 2013, 05:20:21 PM
You should, Id like to see.
Dang it, now I have to go fishing... but first I have to find someone with a boat. :rolleyes: :chuckle:
Post by: The100Road on August 17, 2013, 12:11:21 PM
Gonna give it a try, thanks for posting that. :tup;Wet Brine as follows:Sounds like a good one! :EAT: How hot do they actually come out though?
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
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.
I am also gonna give this one a try. How long do they need to sit in the brine for?
Post by: whiteeyes on August 17, 2013, 01:12:14 PM
Post by: BOWHUNTER45 on August 17, 2013, 01:33:09 PM
Post by: sled on August 17, 2013, 01:42:38 PM
I used to always brine my salmon but it is a waste of time ..not saying it does not taste good but if you are planning on eating it quickly I would just dry brine it ...here is a quick way to do it ...just fillet it out ... lay the fillets on the counter and generously salt them down ...let the salt dissolve into the fish for an hour or two ...the fish will start to dry out from the air ..this is a good thing ...smokes quicker :tup: now you can season it with whatever you like , salt pepper garlic salt johnny seasoning and parsley flakes ...place in the smoker for about 5 to 6 hours then in your microwave melt down 1/4 stick of butter and add some honey ....stir it up and then brush on the fish a couple different times while the fish is coming to the end of the smoking process ..... :tup: Simple and it will tear your face off :chuckle: :chuckle: :yeah: :tup:What Temp In The Smoker?
Post by: BOWHUNTER45 on August 17, 2013, 01:48:38 PM
To be truthful I never pay attention to that :dunno: :chuckle: I have 3 Big Chef smokers I use ...I just watch them closely until the fish looks done ...I would think 150 - 200 would be about right ..I used to always brine my salmon but it is a waste of time ..not saying it does not taste good but if you are planning on eating it quickly I would just dry brine it ...here is a quick way to do it ...just fillet it out ... lay the fillets on the counter and generously salt them down ...let the salt dissolve into the fish for an hour or two ...the fish will start to dry out from the air ..this is a good thing ...smokes quicker :tup: now you can season it with whatever you like , salt pepper garlic salt johnny seasoning and parsley flakes ...place in the smoker for about 5 to 6 hours then in your microwave melt down 1/4 stick of butter and add some honey ....stir it up and then brush on the fish a couple different times while the fish is coming to the end of the smoking process ..... :tup: Simple and it will tear your face off :chuckle: :chuckle: :yeah: :tup:What Temp In The Smoker?
Post by: Smossy on August 18, 2013, 01:35:26 AM
Do you use the insulators, or the box?To be truthful I never pay attention to that :dunno: :chuckle: I have 3 Big Chef smokers I use ...I just watch them closely until the fish looks done ...I would think 150 - 200 would be about right ..I used to always brine my salmon but it is a waste of time ..not saying it does not taste good but if you are planning on eating it quickly I would just dry brine it ...here is a quick way to do it ...just fillet it out ... lay the fillets on the counter and generously salt them down ...let the salt dissolve into the fish for an hour or two ...the fish will start to dry out from the air ..this is a good thing ...smokes quicker :tup: now you can season it with whatever you like , salt pepper garlic salt johnny seasoning and parsley flakes ...place in the smoker for about 5 to 6 hours then in your microwave melt down 1/4 stick of butter and add some honey ....stir it up and then brush on the fish a couple different times while the fish is coming to the end of the smoking process ..... :tup: Simple and it will tear your face off :chuckle: :chuckle: :yeah: :tup:What Temp In The Smoker?
Post by: Band on August 22, 2013, 07:49:12 AM
2C dark brown sugar
2/3C non-iodized salt
5 cloves of crushed garlic
That's it! Mix the ingredients together and coat the flesh side of the fillets liberally. It will turn in to a wet brine pretty quickly but without all added water the ingredients seem to infiltrate the flesh better. I've got 4 pinks in brine right now. :)
Post by: CP on August 22, 2013, 08:00:55 AM
I used to use various, complex wet brine solutions but settled on my very favorite (also the easiest!).
2C dark brown sugar
2/3C non-iodized salt
5 cloves of crushed garlic
That's it! Mix the ingredients together and coat the flesh side of the fillets liberally. It will turn in to a wet brine pretty quickly but without all added water the ingredients seem to infiltrate the flesh better. I've got 4 pinks in brine right now. :)
How long in the brine?
Post by: trophyhunt on August 22, 2013, 08:09:50 AM
i use the same brine, I let it sit in the fridge overnight and rinse it off before smoking. Pat dry and season with what you like.I used to use various, complex wet brine solutions but settled on my very favorite (also the easiest!).
2C dark brown sugar
2/3C non-iodized salt
5 cloves of crushed garlic
That's it! Mix the ingredients together and coat the flesh side of the fillets liberally. It will turn in to a wet brine pretty quickly but without all added water the ingredients seem to infiltrate the flesh better. I've got 4 pinks in brine right now. :)
How long in the brine?
Post by: Band on August 22, 2013, 02:21:15 PM
Same here, at least 6 hours. I put cracked pepper on part of the batch during the "season with what you like" stage and leave the rest as is, no extra seasoning required. I used to finish it by brushing maple syrup over the flesh about an hour before it comes out of the smoker. The added taste is really good, but the syrup mess was terrible so I don't do that anymore.i use the same brine, I let it sit in the fridge overnight and rinse it off before smoking. Pat dry and season with what you like.I used to use various, complex wet brine solutions but settled on my very favorite (also the easiest!).
2C dark brown sugar
2/3C non-iodized salt
5 cloves of crushed garlic
That's it! Mix the ingredients together and coat the flesh side of the fillets liberally. It will turn in to a wet brine pretty quickly but without all added water the ingredients seem to infiltrate the flesh better. I've got 4 pinks in brine right now. :)
How long in the brine?
Post by: Smossy on August 22, 2013, 09:56:41 PM
Wet Brine as follows:I used your brine recipe with some slight modifications and it was awesome man! Thanks for the post.
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
Post by: Thefisherman83 on August 23, 2013, 07:17:33 AM
Wet Brine as follows:I used your brine recipe with some slight modifications and it was awesome man! Thanks for the post.
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
:tup: Glad you liked it.
Post by: The100Road on August 24, 2013, 06:45:49 AM
Wet Brine as follows:I used your brine recipe with some slight modifications and it was awesome man! Thanks for the post.
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
:tup: Glad you liked it.
Got your recipe hitting the smoker in about 2 hours. :IBCOOL:
Post by: sled on September 09, 2013, 12:16:35 PM
Wet Brine as follows:How Long A Soak In The Brine?
3 cups white wine
6 cups apple juice
1ｽ cup dark brown sugar
ｽ 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
ｽ tsp. Cayenne pepper (powder)
⅛ tsp. smoked paprika
1 cup non iodized salt
Post by: Mtn.Ghost on September 09, 2013, 10:14:56 PM