Post by: Kc_Kracker on September 29, 2022, 09:53:09 AM
Post by: Kc_Kracker on September 29, 2022, 09:53:39 AM
Post by: Crunchy on September 29, 2022, 10:12:36 AM
Post by: steeleywhopper on September 29, 2022, 10:33:03 AM
Post by: Kc_Kracker on September 29, 2022, 10:48:46 AM
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
Post by: Kc_Kracker on September 29, 2022, 10:49:15 AM
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
Post by: pianoman9701 on September 29, 2022, 10:57:12 AM
Post by: HikerHunter on September 29, 2022, 12:53:16 PM
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!!!
Post by: Kc_Kracker on September 29, 2022, 01:42:06 PM
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
Post by: pianoman9701 on September 29, 2022, 01:45:57 PM
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.
Post by: Alchase on September 29, 2022, 05:40:47 PM
Post by: spin05 on September 30, 2022, 12:39:38 AM
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
Post by: Kc_Kracker on September 30, 2022, 05:50:00 AM
1 cup saltReally 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 thisthat 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
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.
Post by: HntnFsh on September 30, 2022, 06:08:36 AM
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!
Post by: HikerHunter on September 30, 2022, 10:26:57 AM
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
Post by: 206 on September 30, 2022, 10:33:17 AM
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
Agree. Started dry and then thought wet brine is easier. 15 years later (this year) tried dry again. Once you go dry you won't go wet
Post by: Basinguy on September 30, 2022, 12:08:13 PM
Post by: Alchase on September 30, 2022, 02:03:24 PM
1 cup saltReally 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 thisthat 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
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.
:yeah:
That is my favorite smoke recipe. the texture comes out perfect. And unless you seriously over smoke, it is really hard to screw that recipe up. :tup:
I also put a fan on low to blow over the racks when laid out to dry.
Just ensure the dog, or any pet can't get tot it. I had a lab get in the garage and eat 4 racks of fish I had out to dry.
Dog had the sheets for days :bash:
Post by: 206 on September 30, 2022, 02:53:11 PM
1 vernita king. 1 cup sugar, 1/2 cup brown sugar, 1/4 cup salt, lots of dill and garlic. let sit overnight. Rinse and cold smoke for 4 -6 hours. when it gets nice and sealed, crank it up to get the internal temp. Let air cool for hours, then cover in honey and apply fresh cracked black pepper. Not gonna get any better than that!
Fish is done. Thought I'd cut the salt on this batch by a quarter cup. Just not the same and needs something. Will try your suggestion tonight.
Speaking of salt. One cup of one salt may weigh the same as 1.5 cups of another type.
Post by: huntnphool on September 30, 2022, 02:56:15 PM
Post by: Kc_Kracker on September 30, 2022, 03:27:52 PM
.1 vernita king. 1 cup sugar, 1/2 cup brown sugar, 1/4 cup salt, lots of dill and garlic. let sit overnight. Rinse and cold smoke for 4 -6 hours. when it gets nice and sealed, crank it up to get the internal temp. Let air cool for hours, then cover in honey and apply fresh cracked black pepper. Not gonna get any better than that!
Fish is done. Thought I'd cut the salt on this batch by a quarter cup. Just not the same and needs something. Will try your suggestion tonight.
Speaking of salt. One cup of one salt may weigh the same as 1.5 cups of another type.
Being too salty puzzles a lot of people and over the years I found that it's not the amount of salt that I use that makes it salty but in fact it's leaving it in brine for too long depending on the thickness of the slabs I go from 8 to 12 hours never longer than 12 hours or they end up like a salt lick
Post by: Alchase on September 30, 2022, 08:14:16 PM
:yeah:.1 vernita king. 1 cup sugar, 1/2 cup brown sugar, 1/4 cup salt, lots of dill and garlic. let sit overnight. Rinse and cold smoke for 4 -6 hours. when it gets nice and sealed, crank it up to get the internal temp. Let air cool for hours, then cover in honey and apply fresh cracked black pepper. Not gonna get any better than that!
Fish is done. Thought I'd cut the salt on this batch by a quarter cup. Just not the same and needs something. Will try your suggestion tonight.
Speaking of salt. One cup of one salt may weigh the same as 1.5 cups of another type.
Being too salty puzzles a lot of people and over the years I found that it's not the amount of salt that I use that makes it salty but in fact it's leaving it in brine for too long depending on the thickness of the slabs I go from 8 to 12 hours never longer than 12 hours or they end up like a salt lick
Not rinsing off a dry brine can produce some seriously salty fish as well.
Post by: Kc_Kracker on September 30, 2022, 08:20:58 PM
Post by: Kc_Kracker on October 01, 2022, 08:15:47 AM
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.i have some but havent tried it for smoke yet
Post by: Blacklab on October 03, 2022, 03:26:42 PM
Post by: gutsnthegrass on October 07, 2022, 10:57:27 AM
Post by: 2MANY on October 07, 2022, 11:16:43 AM
Bring on the oil.
Post by: boneaddict on October 07, 2022, 01:16:35 PM
Post by: 206 on October 07, 2022, 01:21:39 PM
going to try the dry brine, I never have. I might through in some garlic of some sorts.
Got this off a well known fishing site and will use this from now on. I found a 2 gallon zip bag works great for mixing it.
3 cups brown sugar
1 cup white sugar
1 cup kosher salt
1/4 cup garlic salt
1/4 cup course pepper
1/8 cup chile powder
2 T cayenne powder
edit: I just noticed garlic Salt? Been using powder. hmpfff.
Post by: boneaddict on October 07, 2022, 01:23:00 PM
Post by: Kc_Kracker on October 08, 2022, 02:20:08 PM
What kind of salt are you using?Course pickling salt or sea salt