Posts: 486
Threads: 11
Joined: Dec 2005
Reputation:
0
I have books and have tried several recipies and some store brine mixes but they are not great. The high mountian or high country brand from Sportsmans is ok. I have a home made smoker (14"X16"X36" )made out of wood and it holds the heat well in the cold. It also has a thermostat and a round Jensen Lure heat element. I have used apple smoke in the past. I'm tired of making so-so stuff.
If anyone would share their recipies or tricks to get great smoked fish I would really apreciate it
[signature]
Posts: 933
Threads: 15
Joined: Feb 2007
Reputation:
1
2 brines that I use.
3 to 1 on Dark Brown Sugar and non idozied salt.
mix in gallon water and let sit for 3 hours in fridge, then wash off totally. then let dry on newspaper for an hour or so.
I then make a mix of brown sugar and maple syrup and brush the fillets with it while smoking. I smoke at about 230 degrees for an hour.
The other brine requires no water, same as above with the brown sugar and salt. lay fillets flesh up in a plastic container and coat with the mixture and then the next fillet go flesh down on top the first. Put in fridge for 3 to 5 hours. This will turn to a slushy goop from the h20 in the fillets. Take out and wash totally and let sit and dry for an hour or more- you are trying to form the pellicle on the surface of the flesh. The pellicle is like a new skin that forms and (1) gives the smoke flavor something to cling to- (2) it keeps the moisture in and (3) it helps keep the fats ( salmon -Kokanee) in and not bubble out and basically going bad.
If you are going to eat it quickly you can get by with out all the extra drying but it does make a difference on big fillets. .
[signature]
Posts: 567
Threads: 0
Joined: Feb 2008
Reputation:
0
Found some old pictures of my smoker, thought you might find them interesting.
First one is of some fresh sockeye's destined for the smoker
Next is the slime house.
The last two are of the fish in the smoker.
Makes my mouth water. I need to build a smoker and smoke some fish again.
[signature]
Posts: 486
Threads: 11
Joined: Dec 2005
Reputation:
0
I really like the idea of a glaze. Mabye I will try a honey-maple and the honey-molasses. I usually let them sit out and dry to form the pellicle and smoke with 50-50 apple and alder with one pan of chips about 5" in diameter. The next kokanee will see the smoker. I hope there will be ice for another three weeks without having to swim through the slush.
[signature]
Posts: 593
Threads: 1
Joined: Feb 2009
Reputation:
0
I like to substitute 1/4 cup of the salt in a brine with 1/4 cup of Mortons Tender quick. It coagulates the protiens and firms up the fish. Come out real nice & professional that way.
My all purpose brine: 1 cup brown sugar, 3/4 cup salt (no idodine) 1/4 cup Mortons Tender quick. 1 quart of water.
[signature]
Posts: 310
Threads: 0
Joined: Jan 2009
Reputation:
0
I've only had one bad experince with smoking fish and called it quits. However, I met a man the other day that told me he smokes his fish using grape wood. Of course it is a little hard to find around here but if you keep your eyes open you can occasionally find someone who grows grapes. I imagine the wood has to be dormant wood with no leaves on it.
Just a note. Hopkins Pack in Blackfoot smokes fish for a reasonable price. They are located on Ash Street in the downtown area and are a custom meat butcher shop. I have four kokanee being smoked by them right now. My family and I enjoy their brine receipe flavor. The kokanee taste excellent smoked and eaten on crackers. The trout are good as long as they have pinked up before they were caught.
DeeCee
[signature]
Posts: 196
Threads: 0
Joined: Jan 2007
Reputation:
0
I've seen lots of complicated recipes and methods for smoking fish, and I don't profess to be any kind of expert, but a simple recipe I've used many times before consists of 1 cup non-iodized salt, to 2 cups granulated sugar, into enough water to dissolve salt and sugar. Refrigerate 6-8 hours, keeping fillets covered with brine. Remove and rinse. Place on racks and let stand until almost dry. then sprinkle with cracked black pepper and brown sugar. Put in smoker and smoke with a couple of pans of mesquite chips, or cherry chips, or your choice. Let the fish stay in the smoker until they reach the dryness you like. I've used green applewood limbs with all the green and twigs removed, and it works great. Num num. I gotta get busy.
[signature]
Posts: 1,119
Threads: 0
Joined: Apr 2008
Reputation:
0
[quote DeeCee]I've only had one bad experince with smoking fish and called it quits. However, I met a man the other day that told me he smokes his fish using grape wood. Of course it is a little hard to find around here but if you keep your eyes open you can occasionally find someone who grows grapes. I imagine the wood has to be dormant wood with no leaves on it.
Just a note. Hopkins Pack in Blackfoot smokes fish for a reasonable price. They are located on Ash Street in the downtown area and are a custom meat butcher shop. I have four kokanee being smoked by them right now. My family and I enjoy their brine receipe flavor. The kokanee taste excellent smoked and eaten on crackers. The trout are good as long as they have pinked up before they were caught.
DeeCee[/quote]
I have to agree that Hopkins does a good job. I have 12 fish there at the moment being smoked. At $1.00/lb it is hard to beat.
[signature]
].
