Smoking Suckers

[fishingfool]

I haven't done this in years but was wondering how long do you smoke chunks of suckers? I usually do sides of salmon about 4 hours at 225 but was thinking that 2 hours should be long enough for chunks of suckers.

[BlackOut]

I only smoke my salmon 2.5 to 3 hours but I smoke carp double that... I would imagine it depends on the thickness of the fillets

[lameduck]

I must be doing it to long..I smoke salmon(only large ones) 8-10 hours at 200 deg with cherry wood. The secret is in the brine.. 1/2 bottle soy sauce,,1/2 pkg brown sugar,, and enough salt to float an egg...sits in fridg 3-4 days...my wife takes (steels)them to every lioness,library, school, senior citizens feed that there is,,,, They're a favorite.. JP PS I used to smoke red horse in my youth, but I don't remerber back then

[mrktbcwh]

Lameduck, how much water do you use for that recipe. I been trying different stuff for 2 years now (Salmon) and still can't seem to hit the mark with the wife and kids. All my stuff turns out...just 'ok'. I always heard that floating an egg was considered a "full" brine, with a short soak time. 3-4 days, would think it would come out salty. Thanks, Jason.

[lameduck]

I have huge bowls that hold 4 large salmon filets (filets from 12-20 lb fish) .. so I don't measure the water.. just so they don't over flow and I can carry them to the fridge..JP

[BlackOut]

I don't think there is a wrong way.... I chunk my fish unto 3 inch wide peices an only brine 6-8 hours in enuff salt to float an egg an few cups brown sugar a shot of lemon juice an a shot or 2 of maple syrup

[fishingfool]

I use the same brine recipe for all my fish and also turkey. 2 qts. water, 1/2 cup Morton tender quick salt (this keeps the salmon meat pink looking) 1/2 cup brown suger, 1/4 Tablespoon each of garlic powder and onion powder. Salmon sides I smoke about 6 hours and smaller chunks about 4 hours. I watch that the smoker stays about 200 - 215 degrees. (A good test is to insert a meat thermometer to reach at least 60 degrees. NOTE: I cut back on the salt that most people use so they can soak for 24 hours to penetrate the meat without being too salty. Turkey breasts I soak 1 week & inject the brine daily. They take about 12 hours.

The suckers turned out great except I forgot how BONEY they are to eat.

[fishoil]

I discovered that eggs don't all float at the same level of salinity and since have been using 1.25 cups of pickling/canning salt to a gallon of water. I mix it in a plastic tub (think cheap Wal-mart dishwashing tub) and put salmon fillets in for 12-18 hours in the fridge. I smoke at 225 for 2.5-3 hours, but your time/temp. might vary depending on your smoker. I use a Cookshack and it makes even my cooking taste great.

[lameduck]

I forgot to mention.. When I take the salmon out of the brine (salt, brown sugar, salt) after 3-4 days, I wipe the filets off with paper towel..Never had a salty tasting smoked salmon.. I use a Brinkman smoker.. One of those two level jobs.. It holds 4 huge filets at a time.. The only problem I have is when I bring home to many large fish...I only have 3 large bowls and limited fridge space so the first 4 filets go on after 3 days, 4 more after 4 days etc. etc. I have to be carful not to go fishing too soon after...(actually the rest of the crew take home the smaller eaters).. cant wait to launch at Algoma soon...JP

[orangebeeme]

Everyone has a recipe, here is mine.1 cup canning and pickling 2 cups brown sugar 1 tablespoon of pink sodium nitrate cure per gallon of water. Mix as much brine with this ratio as you need to cover the fish. I cut the salmon into chunks about 4 inches wide and try to stick with batches of equal thickness. I prefer about 2" thick. I put them in a 5 gallon pail and put a dinner plate in the pail on top the fish to keep them submerged. Brine for 6-8 hours depending on thickness. Thick pieces score with a knife to help with brining. Remove the fish, rinse LIGHTLY, and dry with a paper towel. Put the fish on wire cooling racks and blow air across them with a box fan for two hours. The top of the fish will become sticky and shiny, this is called the pellicle. This will give your fish a professional look, perfect brown color, and keeps the white fat from coming to the surface and looking nasty like when you fry a chicken breast. I try and keep the temperature of the smoker at 180 and it takes around 5-6 hours. My wood of choice is maple. My smoker is a old refrigerator with fire box welded underneath, inside the box sits a propane turkey fryer burner with a cast iron skillet full of maple sawdust that I cut with a chainsaw. P.S. the bar and chain oil adds flavor!

[mrktbcwh]

Thanks for all the tips. I plan to give it a try.