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Ok all you hard core Kokanee fisherman out there. We've shared a lot of good information on the subject of fishing for Kokanee this week and now the wife is planning on firing up the old smoker this weekend and smoking up a batch of fresh Anderson Kokes. Stephanie has asked me to ask you guys if you have any favorite recipies you'd like to share? What kind of brine you perfer, type of wood you like to use and any other info you might care to share. I know I'm sure looking forward to some smoked Kokanee and some ice cold beers. Does it get any better than that??[cool][cool]
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Refer to the "packfan" post on July 5th. "Guest" posted a recipe for smoking. Of course, that is just one of many.
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Lunddude: I just saw your post. I use a "Indian Candy" Recipe. Google the above since there are several variations. Main ingredients we like are the pure maple syrup and honey. Another thing I like is a shorter smoke time. I brine overnight in one of the above recipes and then smoke for 4 to 5 hours. They dry out considerably after 4 hours. (Big Chief with apple, alder, cherry or a mix of 2 or all 3) I prefer the kokes moist so the shorter the smoke period the less dry. I usually wind up taking "mine" out early and leaving others for the wife longer. (up to 8 hours since she likes dryer fish) Smaller kokes will smoke much quicker also.
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Lunddude: Sounds like an excellent Sunday at Anderson. 24 is a whole lot better than my nephew and I did. What was your method this time? Did you hit the "racetrack" at the Lime Creek bay area?
I'd like to try a couple of more areas there but don't have the luxury of time to discover where they are. Lucky for us we were pointed to the fish by Kodiak and others and the fish were there. Ton of them down there according to my finder. We marked definite pods throughout that area as well as isolated fish at the same depth away from the groups.
I pulled my last batch of 10 from the Big Chief last night. Turned out really good. Indian Candy recipe with apple chips this time. 2 pans over 5 hours time. Really good. I think I have my "go to" smoking system down now in relation to brine, smoke time, pans, etc. I'll vary recipes now from time to time.
Your recipe sounds great; I'd like to try something like that next time.
I can only eat one for lunch with Ritz and a brew or two. Very rich and oily. About the best fish I've ever eaten. A 14 or 15" kokanee is more than enough for one meal.
Take care and look forward to your reports. We have to keep this board going and get more new members out there after kokanee. Once they smoke a couple they'll know...
The California based group on another forum is well organized. They all have CB's and you have 50 or 60 regulars reporting regularly on several state fisheries. Good source of info although their frustration level and incidents with power boats and just numbers of people on some of the lakes is scary. I thought it got busy on our Idaho lakes but nothing like what they experience.
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