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Mildog · (This post was last modified: 07-18-2022, 04:03 PM by Mildog.)

(07-17-2022, 10:51 PM)Well the proof will be in the pudding as they say. As for bones you need to remove them either before smoking or before eating them, so your preference. I’d be interested in how they turn out/taste for you. In my experience the skin and membranes over the ribs are quite a barrier for the brine to get through even brining for 24 hours. I prefer to smoke fillets with skin on and either remove bones before or after smoking not that big a deal either way. By allowing the fillets to brine and then dry a bit prior to smoking, it forms a “pellicle” which helps the smoke flavor and a nice moisture level of the finished product. I have tried whole fish just a couple times and did not like the finished product as well as smoking skin on fillets, I hope they turn out great for you!Mildog ReelMasta Wrote: 24 hr brine.
New toothpick method, at least for me.
Smoking with cherry wood...
So much easier than filet and pull bones.
Last batch was so tasty.
I left the tails and heads on to preserve moisture.
They'll smoke all evening at low temps.

[Image: 5734-C924-3311-4031-BB59-2-A0-B4-FBAAA5-C.jpg]

[Image: E9-A7-E6-E9-7-ABF-4072-979-A-639313-AB4-B34.jpg]

Here are pics of Kokanee fillets drying
To form the “pellicle” and after removing from smoker.
Always yield excellent results. There are many other factors, type of smoker, temperature time etc.
Experiment until you get the desired result.

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