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Post by salmoneye on Jul 7, 2016 21:49:52 GMT -5
Where's a good place to go for brine recipes and smoking techniques?? Or,if anyone wants too,,chime in
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Post by lameduck on Jul 8, 2016 5:59:50 GMT -5
My brinkman smoker holds 4 large salmon filets. I rigged it with a propane burner and cast iron fry pan.. it gets up to 200 degrees and stays there..I brine the filets in salt water with one half bottle soy sauce and one half package brown suger in the fridg for anywhere from 2 to 4 days.. smoke from 6 to 10 hours.. flavorwise it doesn'y matter.. it'll get a little grainy after while but still tastes good... my daughter takes a filet to each Wis home game.tail gate party...they want me to come down so they can worship me......bon apitite JP
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Post by greybeard on Jul 8, 2016 7:51:13 GMT -5
This is my fishing partner's recipe and I like his smoked fish.
Smoking fish according to Craig Heibel
Brine ingredients:
1 cup Kosher or Pickling salt
1 cup Brown sugar
¾ cup Seasoning salt
1 tbl. Garlic powder
1 tbl. Onion powder
1 tbl. Celery salt
4 shakes of soy sauce
4 shakes of steak sauce
4 oz. of lemon juice
2 squirts of Honey
2 squirts of syrup
Mix thoroughly in 5 gallon bucket with 1 ½ to 2 gallons of water.
Cut skinless filets in half and put in brine. Soak 12 to 18 hrs.in cooler or refrigerator-- stirring occasionally. When time is up remove from brine and place on racks.
Dab with paper towel. Turn fan on to help dry for 15 minutes. Then turn filets over and repeat for another 15 min.(to form a pellicle-drying the outside seals in moisture)
Have smoker going and set @ 175 degrees.
Have wood soaking for a couple of hours at least (I use apple) but any hard wood
will work.
Put filets on racks and leave for about 4 hrs. Then, baste filets with honey
and syrup combination and turn filets and baste other side.
After + or – 1hour remove thinner filets or some that are getting dark on the edges. The thicker filets may need another hour or so. After removing filets place on rack and cool with fan before storing. Use zip lock bags or better to have vacuum sealer.
Will last 10+ days in frig. For long term storage---zip lock bags will last 2 mos. In freezer---vacuum bags 1 to 1 ½ years.
(Keep an eye on filets-------------all smokers are different-------
I have a gas one and may get done sooner or take longer than an electric.
Kind of a trial and error to start with---------you may find that anywhere from 165
degrees to 190 works. Also, some people like the brine a little spicier and
add Cajun or some other spices---------- but this works for me.
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Post by lameduck on Jul 8, 2016 10:18:28 GMT -5
I forgot to say I dry with paper towel when removed from brine... I just put 8 filets in the brine..Wed afternoon 18#, 14#...Yesterday 17# 21# ... also caught 3 smaller (eaters) salmon..70 feet of water,full lead core ff and down rigger hot lips and oversize pearl yeck....
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Post by lameduck on Jul 8, 2016 10:19:50 GMT -5
Oh ya I have cherry trees in my yard for wood
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Post by maplelaker on Jul 8, 2016 16:43:04 GMT -5
I have an electric smoker that works well and use a simply brine recipe
Salmon Brine
2 qts water
1 cup non-iodized salt
½ cup brown sugar
2 tbsp lemon concentrate or ¼ cup lemon juice
¼ tbsp garlic powder
¼ tbsp onion powder
Brine fish for 4 hours or more
Rinse & dry
Uses 2 - 3 panfulls of hickory, apple or aider chips I prefer apple wood shavings/chips
Smoke 2 – 2.5 hours depending on size of pieces and smoker
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sutty
Full Member
Posts: 310
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Post by sutty on Jul 11, 2016 8:38:59 GMT -5
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Post by EyeChaser on Jul 11, 2016 15:57:52 GMT -5
That is the only brine I use now. Super easy and works well. I baste with a brown sugar / maple syrup mixture the last half hour or so. I start the wood burning with a blow torch and start smoking at around 150 degrees, then to 175 after 2 hours, then to 200 after a couple more hours, and then pull the fish when it's around 165 internal temp. Results in a nice moist fish. If you like drier smoked fish, keep it on longer. |
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