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Old 11-28-2014, 10:48 AM
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Default Smoked fish thread!

Getting ready for the big smoke! Brining (dry) 24 socks, 12 coho & 4 kings, today. smoker will be loaded sunday morn for a 6 day cold smoke.

Who else is a smoked fish addict? Post up your recipes etc. I'll do a post on different methods later, time to fillet!
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Old 11-28-2014, 11:27 AM
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But they are so hard to light................

I get smoked lake Superior White Fish at the grocery store, also like smoked Salmon cream cheese spread. Nummy.
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Old 11-29-2014, 03:33 PM
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Ill get some pics off my phone for this. Did 20 or so trout today.

We brine in a cup of brown sugar, cup of salt, 6 cups water for 1-2 hours. Then let dry. Season with Tequilla Lime Seasoning, smoker to 350 with cherry pellets and takes about an hour. Pretty much the only way I like trout.
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Old 12-02-2014, 11:51 AM
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Quote:
Originally Posted by TROUT HUNTER View Post
Ill get some pics off my phone for this. Did 20 or so trout today.

We brine in a cup of brown sugar, cup of salt, 6 cups water for 1-2 hours. Then let dry. Season with Tequilla Lime Seasoning, smoker to 350 with cherry pellets and takes about an hour. Pretty much the only way I like trout.
Do you fillet them or use whole fish? This one sounds goooood.
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Old 12-02-2014, 12:56 PM
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Just getting back into ice fishing since my son is now three and can handle his own rod like a pro now. Found a couple local lakes that have trout and panfish, but gearing up for some walleye and pike too. I will look when I get home, but my recipe is pretty close to trout hunters except for the seasoning part after the brine (I do add a little maple syrup), I just go directly to the smoker with hickory chips. Did all of our salmon from Alaska this way and came out awesome.
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Old 12-02-2014, 09:08 PM
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Doing a dry brine now

8 cups coarse pickling salt, 6 cups brown (golden yellow) sugar.

Combine and rub on dried, thawed, filleted salmon (sockeyes, coho or chum are best). let sit for 24 hours, then rinse off dry brine and hang for 6 hours (whole fillets tied on tail end). Then coat in mixture of 4 cups maple syrup, 1 pint molasses, 1/2 cup coarse ground black peeper. Then cold smoke, temp 32- 42 max in smoker, for 4-6 days. I used hickory sawdust only. I can hang 20-24 fillets in the smokers this way so if I fire up the little smokers I can fit 50+ fillets. Just sampled some after 3 1/2 days, 1 more day needed, so close. Sitting down with a fillet, cream cheese, red onion & crackers for dinner tomorrow!
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Old 12-03-2014, 07:11 AM
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never done a cold smoke. I need to research that one... I want to see some pics of the finished product!
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Old 12-04-2014, 10:16 AM
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[IMG][/IMG]

Outstanding batch, too bad we don't have smellavision! Tastavision would be da bomb!
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Old 12-04-2014, 01:11 PM
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Quote:
Originally Posted by bullfrog View Post
Do you fillet them or use whole fish? This one sounds goooood.
we fillet them. Most of the fish we keep are out of blackfoot res/river or henrys so the fillets are usually off of 3-6 lb trout. Ill get pics up tonight off the phone they turned out awesome. Ill be up over christmas for 11 days and will hit henrys a few times and plan on doing a couple batches up while there. Ill drop some off in A town if you want to try em.
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Old 12-04-2014, 01:45 PM
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That would be awesome Bub.

And Grizzz..... I think I just slobbered a lil
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