Post by: Kc_Kracker on October 14, 2018, 12:00:12 AM
https://www.facebook.com/groups/lowANDslowsmokehouse/ (https://www.facebook.com/groups/lowANDslowsmokehouse/)
Follow this and you'll never wet brine again.
(pics are in order of directions)
1-catch fish :fishin: and care for it properly. Quality in quality out. Trash in is trash out. Immediately bleed (rip the throat out) and ice (not bonking helps bleed much better)
2- Filet out and cut into uniform sizes as pictured skin on preferable
In a bowl add:
----3 cups DARK brown sugar, regular is fine i just love how dark brings out the gorgeous deep red in the meat
----1 cup sea salt/kosher salt
----And anything else you care to ad, i highly suggest nothing
----mix thoroughly!
3- layer brine 1/4" in bottom of container
4- Pack into NON ALUMINUM containers because salt and aluminum are reactive. Leave a 1/4" between pieces if possible. Do not jam them tight together though.
5- pack brine between pieces and on top of fish
6- refrigerate. It will become liquid jelly like melted sugar snot lol
7- 8-12 hours later, remove the fish, then rinse in COLD water til its clean
8- Lay out on a towel, dab water off, on paper or cardboard to dry. A fan helps speed this up, til you form pellicle, which means its tacky.
9- Now smoke it. You only need smoke the first 4 hours, after that its wasted wood. Smoke/heat 100-110, 120 MAX degrees and any higher and you will push the fat or collogen out of the meat getting a white goop on it losing quality, flavor etc.
Remember your brining to remove moisture by dehydration, and smoking it to cure it. Not baking it!
10-eat.
Tips
There is no time or schedule.. so dont ask. Usually 8-12 hours depending on many variables. If someone tells you an exact time never listen to them again. You test it and test it and test it, every batch is different.
You smoke until its to your liking and beware it will fool you. BE AWARE when it seems done its usually over done. It cools dryer than when its warm n moist!
Stop opening the smoker for pics, selfies, whatever. Every peek adds 20 minutes usually.
AND-->Water trays do nothing but regulate temps throughout the smoker box. and they tend to make it humid which i personally do not like steaming my meat. They do not add moisture. They do not add flavor no matter what you put in the bowl. Its a myth. Whiskey in the water dish does NOT make whiskey meat.
Last- NEVER EVER VACUUM PACK WARM FISH, it will start to rot very fast..
Pics are in order as to how i listed the steps.
Post by: EyeTooth on October 14, 2018, 07:22:34 AM
Post by: Timberstalker on October 14, 2018, 07:23:53 AM
Post by: Magnum_Willys on October 14, 2018, 07:39:56 AM
Post by: WSU on October 14, 2018, 07:42:30 AM
Post by: Kc_Kracker on October 14, 2018, 09:14:41 AM
Post by: gaddy on October 14, 2018, 09:15:29 AM
Does rinsing help it take on more smoke ? I had been told to just wipe it off and dry, seemed to get a bit of a crust on it though.
Post by: Kc_Kracker on October 14, 2018, 11:01:53 AM
Post by: Kc_Kracker on October 14, 2018, 04:08:28 PM
Thanks for the recipe and instructions Kc! I wish I had a piece of that right now. It looks Mmmm Delicious!@EyeTooth if your near Lacey I have some left :tup:
Post by: CaNINE on October 16, 2018, 07:06:49 AM
Post by: cavemann on October 16, 2018, 08:35:58 AM
How 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.
Post by: WSU on October 16, 2018, 08:37:20 AM
Post by: Sandberm on October 16, 2018, 08:42:38 AM
Seems the trick to making it taste REALLY good is to not over dry it in the smoker. Get it too dry and that layer between the meat and the skin gets too dry and it just tastes salty. Do it just right and that layer will stay tender and hold the sweet brown sugar flavor which is what in my opinion makes this dry brine so great.
Thanks for sharing Kc.
Post by: Wetwoodshunter on October 16, 2018, 09:21:13 AM
My system is very similar to yours.
When I fillet my fish, I cut a small slit by the tail so that I can hang my fillets on a nail and they drip. You can stick your finger through the holes and hold the fillets meat to meat when you rinse them and stick them on a nail so that they drip dry within a few minutes as your filleting your other fish. The meat side of the fish always faces the opposite meat side of the fish. They never touch meat to scales, even in transport off the fillet table.
Once I'm getting ready to smoke,
I have been using the black totes that you can get from Costco that have the yellow lids to stack my fish in since two of them stacked fit well in my fish fridge. In the bottom of the tote I have a cookie drying rack set up so that the fish is always at least a 1/4" off the bottom and the bottom of the totes have holes drilled in them so they can drain into a cheap metal pan that is under the tote.
I use a dry brine, 1/3 brown sugar, 1/3 cain sugar, 1/3 iodized salt. I mix that all together and lightly sprinkle it onto the top of the salmon. I use maybe a spoon full on each piece of fish, just so that the top is lightly dusted as if snow was just starting to stick. Below the first layer of fish on the cookie drying rack goes 1 layer of paper towels. The fillets, that have been cut to size are placed about a 1/4" apart on the drying rack. Then the fish is placed meat up on the paper towels and lightly dusted with the brine as described above. Once a layer is brined, I put a layer of paper towels on top and place the next layer of fish scale down on the new paper towels. I continue the brine/paper towel/ stacking process until the tote is as heavy as I want to carry - 75ish lbs.
I typically let the fish and brine sit for about 24 hours in my fridge. Once it is time to smoke the fish, spray the racks with liberally with cooking oil and unload the totes directly into my smoker. Since I did not bury the fish and my system already lets it drain there is no need to wipe off the fish as everything on it has already been absorbed. (If you are doing fish from the rivers, I suggest you pat dry both sides of each fish. River fish creates a slime that doesn't exist on ocean caught fish, its super important that this comes off)
The smoking process for me is the same, 120 degrees ish, species and size of fish determine how long your cook time is. My smoker is run by a plumbed in wood stove from a few feet away so I smoke through the whole cook with alder.
KC has it down, take your fish out slightly before you think it is done. After mine is finished I put it in paper grocery bags and let it cool for about 2 hours before I vacuum pack it. The bags lets the fish still breathe and equalize since it cools slowly.
Here is my last run in my smoker I did last week, this is 23 coho.
Post by: Magnum_Willys on October 16, 2018, 10:14:29 AM
I want to try both and see if I like one over the other.
Post by: TommyH on October 16, 2018, 03:12:09 PM
Post by: Kc_Kracker on October 16, 2018, 05:37:09 PM
KCYes do it :)
How 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.
Post by: Kc_Kracker on October 16, 2018, 05:40:43 PM
:tup: 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..yes propane can be hard to get down low considering the smallest flame makes big heat in a small box. you can help it by regulating it down, plumbing in a bigger vent, or just go to an elec burner.
Post by: Alchase on October 16, 2018, 06:46:34 PM
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, lol
How many pounds is that load?
Post by: TommyH on October 16, 2018, 07:15:01 PM
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, lol
How many pounds is that load?
I’m not sure on the lbs... 30? I did 2 batches the other was the same size.
Do any of you add any glaze to yours?? Real maple syrup..
Post by: Alchase on October 16, 2018, 08:02:52 PM
I also do Squaw candy with a brown sugar glaze, my boys love this one, lol.
Changing up the wood can add a flavor change as well. For salmon I use mostly fruit wood lately, apple and cherry mostly with alder next. Squaw candy I always do with alder.
Post by: TommyH on October 16, 2018, 09:23:31 PM
Post by: Kc_Kracker on October 17, 2018, 08:49:16 AM
Post by: cavemann on October 17, 2018, 09:21:22 AM
Post by: Kc_Kracker on October 17, 2018, 10:04:33 AM
Post by: Alchase on October 17, 2018, 11:10:24 AM
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.
This is a family favorite in our house, about 10 years ago, I had to breakup a fight that almost came to blows when my oldest son tried to take a piece of his younger brother's Squaw Candy.
Post by: The Weazle on October 19, 2018, 10:27:00 PM
Post by: HarboritE on October 20, 2018, 05:02:15 PM
Post by: WAElkhunter89 on October 20, 2018, 05:08:14 PM
Post by: Kc_Kracker on October 21, 2018, 10:42:16 AM
Do you have a preference on what kind of wood chips ? Apple, alder, cherry ?yes pretty much always apple
Post by: Kc_Kracker on October 21, 2018, 10:43:05 AM
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? :chuckle:yes the cow is kickin em out and tons of jacks. the satsop and chehalis are doing ok but need rain
Post by: HarboritE on October 21, 2018, 10:56:17 AM
Post by: Alchase on October 21, 2018, 12:43:29 PM
I record salmon type, brine used, wood type, temp, and how long on smoke. Then if I liked it or not.
Post by: Kc_Kracker on October 21, 2018, 03:27:34 PM
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.No labor needed, just GPS coordinates for an elk or deer :chuckle:
Post by: wildweeds on November 07, 2018, 07:53:49 PM
Post by: Kc_Kracker on November 10, 2018, 11:57:35 AM
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.well by all means share the directions and recipe with us, we too might also "like yours better" if we can try it :tup: hey ill try anything once, especially in mexico!
Post by: Twispriver on November 10, 2018, 12:27:04 PM
Post by: wildweeds on November 11, 2018, 05:07:19 PM
Post by: daddysprad on November 13, 2018, 12:13:13 PM
What 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.
Post by: TommyH on November 14, 2018, 06:50:51 AM
What 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.
:tup: it really bugs me that I’ve never got a Mac ! Lots of options to fish for in Idaho.
Post by: Alchase on November 14, 2018, 10:34:36 AM
What 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.
Nice haul!
Post by: Kc_Kracker on November 15, 2018, 09:43:17 AM