04-01-2011, 01:22 AM
Here is another one I have used for trout and salmon for about 10 years:
6-8 cups cold water or enough to cover fish
3/4 cup brown sugar
1/3 cup non iodized salt
1/2 white vinegar
1/4 cup Hoisin sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon Jerkspice (optional)
1 teaspoon dill weed (optional)
2 pickled jalapenos - chopped
3-4 tablespoons Tabasco
1-2 bay leaves (optional)
I adjust the salt and sugar either way. Some people like it sweeter, some saltier. Mix all ingredients till salt and sugar are dissolved.
Marinate for 2 days in cold fridge for total penetration.
Large fish I fillet and remove skin.
Smaller fish I remove skin, head, tail, and smoke whole.
If you leave the skin on put 3 slashes on each side for brine and smoke to penetrate.
Remove from fridge, rinse, pat dry with towels. Put on drying racks, allow to dry for 20-30 minutes before putting in the preheated smoker. Add 1 heaping pan of chips at the start and 1 at the end of drying cycle. Some people like it drier, some moister.
For years I used 1/2 alder and 1/2 apple wood chips. I now use only cherry wood for fish and jerky both.
I use a little chief smoker. It still has the original box around it as extra insulation, with holes cut for the cord, pan door, and breather holes on the bottom sides.
When it is sub zero outside, I put it in the shed with one of those halogen work lights that get very hot to heat the space.
For Channel cats I like the basic 1/2 salt, 1/2 brown sugar brine. Fillet and skin fillets. Early season fillets are less oily when dried, later season they tend to be very oily.
You can adjust this recipe for you own taste how ever you want. Enjoy !
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6-8 cups cold water or enough to cover fish
3/4 cup brown sugar
1/3 cup non iodized salt
1/2 white vinegar
1/4 cup Hoisin sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon Jerkspice (optional)
1 teaspoon dill weed (optional)
2 pickled jalapenos - chopped
3-4 tablespoons Tabasco
1-2 bay leaves (optional)
I adjust the salt and sugar either way. Some people like it sweeter, some saltier. Mix all ingredients till salt and sugar are dissolved.
Marinate for 2 days in cold fridge for total penetration.
Large fish I fillet and remove skin.
Smaller fish I remove skin, head, tail, and smoke whole.
If you leave the skin on put 3 slashes on each side for brine and smoke to penetrate.
Remove from fridge, rinse, pat dry with towels. Put on drying racks, allow to dry for 20-30 minutes before putting in the preheated smoker. Add 1 heaping pan of chips at the start and 1 at the end of drying cycle. Some people like it drier, some moister.
For years I used 1/2 alder and 1/2 apple wood chips. I now use only cherry wood for fish and jerky both.
I use a little chief smoker. It still has the original box around it as extra insulation, with holes cut for the cord, pan door, and breather holes on the bottom sides.
When it is sub zero outside, I put it in the shed with one of those halogen work lights that get very hot to heat the space.
For Channel cats I like the basic 1/2 salt, 1/2 brown sugar brine. Fillet and skin fillets. Early season fillets are less oily when dried, later season they tend to be very oily.
You can adjust this recipe for you own taste how ever you want. Enjoy !
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