| |
 |
|
|
|
 |
|
 |
| |
| StriperTalk! All things Striper |
 |
07-05-2012, 06:37 PM
|
#1
|
|
Registered User
Join Date: Sep 2001
Posts: 7,649
|
Soon...
Some tasty appetizers will be on hand...
|
|
|
|
|
|
07-05-2012, 06:52 PM
|
#2
|
|
Registered User
Join Date: Oct 2006
Location: Marshfield, Ma
Posts: 2,150
|
Smoked Blue Fish????
Posted from my iPhone/Mobile device
|
|
|
|
|
|
|
07-05-2012, 06:57 PM
|
#3
|
|
Registered User
Join Date: Sep 2001
Posts: 7,649
|
Ayah.
|
|
|
|
|
|
|
07-05-2012, 07:30 PM
|
#4
|
|
Registered User
Join Date: Dec 2002
Posts: 8,718
|
My brother makes a bluefish pate that is a crowd pleaser. That looks like a lifetime supplyto me.
|
PRO CHOICE REPUBLICAN
|
|
|
|
|
07-05-2012, 07:43 PM
|
#5
|
|
Registered User
Join Date: Oct 2006
Location: Marshfield, Ma
Posts: 2,150
|
What kind of smoker it that? Looks sweet!
Posted from my iPhone/Mobile device
|
|
|
|
|
|
|
07-05-2012, 08:02 PM
|
#6
|
|
Registered User
Join Date: Sep 2001
Posts: 7,649
|
When I make it I make a full load. Vacuum pack it and freeze it and it will last for the summer easy. I took my son out to horseshoe shoal and loaded up on 6# blues on light tackle just for this reason. Bled and iced, then brine, dry and smoke. photo was post brine during drying phase...need that pellicle that is the key to a good smoke.
It is a Bradley smoker. I like it because you can control the heat and smoke precisely. I have had it for about 6 or 7 years. All SS. It has held up OK and the customer support is very good ( I called them up and told them I was having a minor problem with the smoker element and they sent me a new unit). I think this is as close as you can get to a commercial quality smoker without spending a fortune. It is really designed for salmon. It is made in Canada and everything they include with it is about smoking salmon.
Last edited by Mr. Sandman; 07-05-2012 at 08:10 PM..
|
|
|
|
|
|
|
07-06-2012, 07:11 PM
|
#7
|
|
Shorts and Sandals
Join Date: Jan 2003
Location: southeastern mass
Posts: 597
|
Try mixing some sugar with the salt when you make the brine. My son used to dry rub the fillets with sugar and salt before he smoked them.
|
|
|
|
|
|
|
07-06-2012, 07:41 PM
|
#8
|
|
Registered User
Join Date: Jul 2010
Posts: 362
|
Smoked blue fish. You can't beat that. They look great 😊😊😊
Posted from my iPhone/Mobile device
|
|
|
|
|
|
|
07-06-2012, 08:17 PM
|
#9
|
|
Registered User
Join Date: Jan 2009
Location: lunenburg, ma
Posts: 348
|
Looks tasty. The pate' sounds good too.
|
|
|
|
|
|
|
07-07-2012, 08:41 AM
|
#10
|
|
Registered User
Join Date: Sep 2001
Posts: 7,649
|
I typically use a liquid brine of kosher salt, brown sugar and a number of spices. In one of my smoking cookbooks I found a brine recipe that uses spiced Rum....This is next on the list.
|
|
|
|
|
|
|
07-07-2012, 10:33 AM
|
#11
|
|
Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,692
|
That looks delicious!! Ive been eating a lot of smoked lake trout from colorado... nothing compares  |
|
|
|
|
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -5. The time now is 03:22 PM.
|
| |
Hybrid Mode