07-19-2024, 07:18 PM
(07-19-2024, 05:49 PM)Jig-fisher Wrote: Years ago you posted your smoked catfish tutorial/recipe here on this site. I gave it a try and have been smoking kitties ever since. I lost count of the number of people I have shared a piece with, and the number of high praises for the taste. None of them can believe it was catfish as they greedily finish off a nice piece of smoky goodness.Glad it worked out for you. My standard "disclaimer" is that everybody has different tastes and preferences. So I freely advise anybody who tries any of my posted recipes to feel free to alter the ingredients, times, methods or whatever.
Thanks for posting again.
When it comes to smoking there are really a lot of variables...especially with all of the new types of smoking systems available today. My post was for the use of the old "Little Chief" wood chip smoker...which can produce different results with different times of year, different temps and different kinds of wood chips. That is, after the different recipes for brining/curing before ever putting the fish in the smoker. With a lot of the newer smokers you can more easily regulate temperatures to control smoking time, etc. Whatever system you use, it is likely to require some experimentation to get it just the way you want it.
But, as you mentioned, most of the folks who have sampled the output from my method over the years have been pleasantly surprised at the flavor and texture of the end results. And I still like it. But with my current kidney condition my doc advises against too much salt or too much protein. So I haven't done any smoking for a couple of years. Getting older sure reduces the number of life's pleasure we can still enjoy.