collapse

Advertisement


Author Topic: Gett'n fishy  (Read 2813 times)

Offline 206

  • Cray206
  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Jun 2012
  • Posts: 575
  • Location: 206
Re: Gett'n fishy
« Reply #15 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

Offline Basinguy

  • Trade Count: (0)
  • Tracker
  • **
  • Join Date: Nov 2019
  • Posts: 53
  • Location: eastern washington
Re: Gett'n fishy
« Reply #16 on: September 30, 2022, 12:08:13 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!

Offline Alchase

  • Trade Count: (0)
  • Explorer
  • ******
  • Join Date: Apr 2007
  • Posts: 18219
  • Location: Tinker AFB, OK
Re: Gett'n fishy
« Reply #17 on: September 30, 2022, 02:03:24 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
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.

 :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:
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

Offline 206

  • Cray206
  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Jun 2012
  • Posts: 575
  • Location: 206
Re: Gett'n fishy
« Reply #18 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.

Offline huntnphool

  • Chance favors the prepared mind!
  • Political Topics
  • Trade Count: (+14)
  • Legend
  • ******
  • Join Date: Apr 2007
  • Posts: 31788
  • Location: Pacific NorthWest
Re: Gett'n fishy
« Reply #19 on: September 30, 2022, 02:56:15 PM »
 That looks amazing! :tup:
The things that come to those who wait, may be the things left by those who got there first!

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 4040
  • Location: olympia
Re: Gett'n fishy
« Reply #20 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

Offline Alchase

  • Trade Count: (0)
  • Explorer
  • ******
  • Join Date: Apr 2007
  • Posts: 18219
  • Location: Tinker AFB, OK
Re: Gett'n fishy
« Reply #21 on: September 30, 2022, 08:14:16 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
:yeah:
Not rinsing off a dry brine can produce some seriously salty fish as well.
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
Psalm 144.1

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 4040
  • Location: olympia
Re: Gett'n fishy
« Reply #22 on: September 30, 2022, 08:20:58 PM »
Oh absolutely! Always rinse thoroughly in cold water, pat dry, then let it firm a pellicle

Offline Kc_Kracker

  • Sauceman
  • Washington For Wildlife
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Aug 2012
  • Posts: 4040
  • Location: olympia
Re: Gett'n fishy
« Reply #23 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

Online Blacklab

  • Site Sponsor
  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Old Salt
  • ******
  • Join Date: Mar 2007
  • Posts: 6745
Re: Gett'n fishy
« Reply #24 on: October 03, 2022, 03:26:42 PM »
Can't say for sure. But by my own observation, is telling me that's freaking delicious :drool: :drool: :drool:
Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

If you want to make God laugh tell him your plans.

Offline gutsnthegrass

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Jan 2010
  • Posts: 508
  • Location: Enumclaw
Re: Gett'n fishy
« Reply #25 on: October 07, 2022, 10:57:27 AM »
What kind of salt are you using?

Online 2MANY

  • Political Topics
  • Trade Count: (+3)
  • Frontiersman
  • *****
  • Join Date: Jun 2013
  • Posts: 3915
  • Location: Yup
Re: Gett'n fishy
« Reply #26 on: October 07, 2022, 11:16:43 AM »
Bellies only.

Bring on the oil.

Offline boneaddict

  • Site Sponsor
  • Administrator
  • Trade Count: (0)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 47909
  • Location: Selah, Washington
Re: Gett'n fishy
« Reply #27 on: October 07, 2022, 01:16:35 PM »
going to try the dry brine, I never have.   I might through in some garlic of some sorts.

Offline 206

  • Cray206
  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Jun 2012
  • Posts: 575
  • Location: 206
Re: Gett'n fishy
« Reply #28 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.

Offline boneaddict

  • Site Sponsor
  • Administrator
  • Trade Count: (0)
  • Legend
  • *****
  • Join Date: Mar 2007
  • Posts: 47909
  • Location: Selah, Washington
Re: Gett'n fishy
« Reply #29 on: October 07, 2022, 01:23:00 PM »
Thanks!

 


* Advertisement

* Recent Topics

North 40 .22 Heritage Rough Rider Sale by GWP
[Today at 06:39:20 PM]


I've had it with WA elk by Falcon
[Today at 06:29:50 PM]


My 23 lb. Christmas dinner prime rib! by Boss .300 winmag
[Today at 06:27:22 PM]


Best 22LR for the money? by treefarmer
[Today at 06:18:30 PM]


Ready to throw in the towel on elk hunting by snake
[Today at 06:17:05 PM]


Commissioner Roland is gunning for beaver trapping by HillHound
[Today at 06:16:10 PM]


Lake Roosevelt National Park - Gates everywhere!!! by buckfvr
[Today at 05:52:59 PM]


WTS 13ft Smoker Craft $2500 by ckr
[Today at 05:49:11 PM]


2022 Wenaha Any Ram by idahohuntr
[Today at 05:46:05 PM]


WTS CVA Wolf 209 Conversion Kit by 70sdiver
[Today at 05:36:50 PM]


Nosler Accubond 7mm 160's by wadu1
[Today at 05:34:35 PM]


AS THEY LAY 2022 by HntnFsh
[Today at 05:28:24 PM]


2022 HuntWA Christmas Gift Exchange Time to GO by millerwheeler
[Today at 05:26:49 PM]


RAD Rival 125 HPV by Emptyhanded
[Today at 05:20:42 PM]


2022 Elk Harvest Thread by Maybach Outdoors
[Today at 05:03:11 PM]


No mags over 10 rds, your post will be deleted by KFhunter
[Today at 04:55:47 PM]


Bird Fluy by h2ofowlr
[Today at 04:49:54 PM]


FS or FT savage .223 by duckman18
[Today at 04:48:06 PM]


2022 Season hunts by Ironhead
[Today at 04:38:07 PM]


Idaho 10A Whitetail by 3nails
[Today at 04:20:38 PM]

SimplePortal 2.3.7 © 2008-2022, SimplePortal