We've been hitting Red Fleet for the previous handful of Saturdays. On the water at 6:30 and limiting out by 10:30. My kids love the fast action fishing and I've kept the smoker full of healthy filets.
The lake is going to be poisoned this fall and I have to do my part to put the fish to good use (at least that's what I'm telling my wife).
So, does anyone have a great smoker recipe? I've been searching for some new flavors and ideas.
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I have kind of a Teriyaki Brine I like to do. I found it online and modified it a little.
[ul][li]8 to 10 pounds fillets, skin on, rinsed, patted dry, cut into small pieces. A good size is about 3″ x 6″, but smaller or slightly larger is fine. Small trout can be cleaned and smoked whole.[/li][li]8 cups water[/li][li]2 cups soy sauce
[/li][li]1 1/2 cups brown sugar[/li][li]1/2 cup sea salt or kosher salt (Do not use iodized salt. It will impart an unpleasant flavor.)[/li][li]2 tbsp garlic (I like to use the minced, it suggested granulated)
[/li][li]1 1/2 tbsp ginger (I like fresh ginger)
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Directions:
[ol][li]Mix brining ingredients together in a large bowl.[/li][li]Pour mixture over fillets, making sure they are covered, or until they float.[/li][li]Cover containers and marinate for about 8 hours (or overnight) in the refrigerator.[/li][li]Remove fillets from brine, pat dry with paper towels, and arrange on racks to dry for about an hour – until a glaze forms on the surface of the fish.[/li][/ol]
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check out salmonuniversity.com, it's the way I've always done mine, you can't go wrong
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I really like this one...
For eight pounds of salmon fillets, skin on.
8 Cups warm water (dissolves sugar and salt better)
1-2 Cups soy sauce (I used 1 Cup)
1 ½ Cups brown sugar
½ Cup sea salt OR kosher salt OR canning salt
1 ½ TBS granulated garlic (I used powdered)
In a glass baking dish arrange fillets evenly
Mix ingredients in large bowl
Pour mixture over fillets until covered or they float
Cover fillets and marinade for about 8 hours or overnight in refrigerator
Remove fillets from marinade and pat dry with paper towel and arrange on cookie racks to continue drying until the fillets feel sticky/tacky (will take several hours in fridge). Blowing with fan will speed up the process.
Smoke according to smokers directions. Use fruit wood, mesquite or hickory (apple chips were good).
I used 180 degrees for about 1 ½ hours on a 90 degree day
Check fillets with fork for doneness. When fish loses it’s translucent appearance it’s about ready. Continue drying to your preferred moisture level.
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I used to have a Little Chief but it disappeared during one of my moves. What kind of smoker do you guys prefer? The Little Chief cooked the fish, is that how you guys usually do it or is there a cold smoke method that is better?
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I have the Little Chief also.
For fish, this little smoker is awesome! I have been doing a batch a week and it takes 4-6 hours smoke 4 racks of fish.
The batch I did last night was a sweet brine with smoked paprika and cracked pepper. It was pretty awesome!
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Talking to the state park folks, they seem to think that the poisoning could be delayed a bit, due to the excess of water they have this year.
They'll have a better idea as the summer winds down, but there's still a lot of water in that pond.
Just last Saturday, the water in the cave was 35-45ft deep, compared to 11 months ago when it was 20ft+ shallower.
Such a cool lake.
(BTW - Single guys, there were multiple groups of ladies dotting the shoreline, getting sun, jumping off the cliffs, etc. No guys anywhere near them. Just saying.)
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[quote LOAH]
(BTW - Single guys, there were multiple groups of ladies dotting the shoreline, getting sun, jumping off the cliffs, etc. No guys anywhere near them. Just saying.)[/quote]
Well now we know where you were watching[
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Hehe, it's hard not to notice as we were forced to kick ourselves way up the canyon to get away from the jumpers.
Of course, I was with my buddy Holdsworth too and he's single. My family was on the beach.
One particular group of cliff people was quite giving with the scenery. I don't believe I'll ever forget that particular float. You'd think it was spring break at Havasu![blush]
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[sly] You should see it along the Colorado River in the ruby canyon. Starts in March and ends in October. Lots of views there.[bobhappy]
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So you were fishing with a flasher huh?
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Ha![
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You always take excellent pictures, why let us down this time....
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