I have a good amount of kokanee in my freezer along with some trout. I was wondering if any of you might have some favorite smoking recipes you'd be willing to share with a beginning smoker. Any help would be very appreciated!
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the key is your brine. i soak mine with a cup of salt half cup of sugar. 1/8 cup of garlic salt 1/8 cup of soy sauce and i use a little bit of hickory steak seasoning. mix it all in about 2 gallons of water and soak em for about 8 hrs. and i use alder chips with fish. mine come out great
Sounds really good, thanks.
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Get an old newpaper and cut it to about 3 inches longer than the fish. Roll the fish...... Ooooops. That's not it.
Here is one I really like.
Steve's Smoked Salmon Brine Recipe[/url]
½Gallon Dole pine-orange banana juice
½ cup non-Iodized salt
1/3 cup of white sugar
1 lb. (1 box) of brown sugar
12 ounces of Grandma's molasses
Soak For 12 hrs. Do not rinse
[url "http://www.justsmokedsalmon.com/Alder.htm"]Smoke with Alder chips[/url] for 9 to 11 hours at 120F
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Here is one that I use.
1 cup brown sugar
1/4 cup non-iodized salt
3 quarts apple juice
1/2 table spoon onion powder
1/2 table spoon garlic powder
1/2 tea spoon black pepper
1 table spoon worcestershire sauce
soak over night take out of brine and air dry for 2-3 hr or until tacky
3-4 pans hickory
Jim
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I'm never one to measure real exactly. It more of a ratios thing. Couple notes:
I do like including onion, typically dried onion flakes, not powder. I've been using Sea Salt, and I think it adds a nice roundness. Had used some course Hawaiian salt, but I think I like that more on - like - pork rubs. Paprika gives it a color punch.
Lemon juice, or fruit juice adds well. Or wine/beer. I like to include juice, and/or herbs in the water tray too. More aroma.
Alder is great. I've turned away from the heavy woods - hickory, mesquite - for fish. But I do like mixing in some fruit woods - apple, cherry. Even picked up some oak-whisky-barrel chips. Can't go wrong with a handful of those in the mix.
Mmmmm. The apple juice sounds good too.
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Instead of using water in the bottom of the smoker, my little brother uses apple juice. I love the apple and cherry wood chips as other people have said.
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Here is the easiest recipe for you.
Hopkins Packing in Blackfoot
785-1420
$1 a pound.
I have had them do well over 200 pounds for me so far of fish. Can not be beat for the price or taste. Actually 2-8lbers work best for them to smoke.
Something you may want to try.
1/2 Soy Sauce
1/2 Maple Syrup
Add seasonings to taste.
Soak over night and smoke with apple chips and use the apple juice instead of water in the smoker,or,
1/4 Soy Sauce
3/4 Maple Syrup
Soak over night and then bake in the oven until the meat flakes. Makes a great dinner.
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These are all awesome recipes, thanks guys. Now I just don't know where to start. Better than not knowing what to do though. I'll have to experiment with them all. You guys are awesome!
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